3 eggs
1/2 c sugar
1/2 c Splenda
1/2 c fresh lemon or lime juice
1/4 c butter, melted
1 T lemon or lime peel, grated
Beat together the eggs, sugar and Splenda in the top of a double boiler. Stir in the lemon or lime juice, butter and lemon or lime peel. Cook over simmering water for 15 minutes or until thickened.
Leftover lemon or lime curd can be refrigerated and used as a spread on biscuits, scones or toast.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
