Do you know lemon curd? It is a cross between a jam and a cream, very popular in Great Britain. The original version is decidedly heavy but this light version, without sugar and dairy products is still very good and much much lighter.
Ingredients:
- 225g of erythrol
- 3 large eggs
- 3 large yolks
- 1 untreated lemon
- 150g of lemon juice
- 4g of agar agar
- 50ml of rice oil
Preparation:
- Beat the eggs and yolks in a saucepan then add the erythrol, the juice and the grated lemon zest.
- Heat over low heat and then slowly add the rice oil, beating well so that it blends and does not remain divided
- Cook over low heat until the cream begins to thicken, then add the agar agar and cook for a couple more minutes.
- Remove the cream from the heat and filter it with a fine sieve (mash it well with a spoon so as not to waste it). Cover it with cling film and let it cool to room temperature.
Keep the lemon curd in the refrigerator and give it a stir before using it. It doesn't keep for long, I usually use it within a week.
