Friday, 22 February 2013

When life gives you lemons..

See that? Looks beautiful doesn't it? It's a spoon full of low carb, healthy, lemony deliciousness. It combines two recipes ; a lemon coconut bar/cake with a lemon cream made of butter and eggs, based on Dorie Greenspan's lemon cream recipe. The results is a thick cream with a slight custardy taste (due to the eggs) with a crumbly dense cake. I already have plans to make a sort of low carb trifle with this, with some cooked strawberries for the sauce :)

I got the lemon coconut brownies recipe  from Seasonal and Savory

Here is the lemon cream recipe:

3 small/medium eggs
160g butter
1 T grated lemon zest
1/3 C lemon juice
Sweetener of choice (I used stevia, and a tablespoon of honey)

1. beat the eggs with sweetener, zest and juice, and place over pan of simmering water, stirring constantly until thick, with the texture of lemon curd
2. Place in blender, and beat till smooth, add butter, pieces at a time, and blend after each addition, until light and creamy

No comments:

Post a Comment