Lemon Curd Pods with Jason's Hill Chenin Blanc

Makes 4 portions | Prep time: 10 min | Cook time: 20 min | Chill time: 30 min

There seems to be a complete rebirth in recent years when it comes to yogurt and it’s flavours. When I was growing up, the options were limited: strawberry, vanilla and (my gran’s favourite) choc-chip. These days, the shelves are rifle with flavours such as: pumpkin-spiced, blueberry cheese cake and mango-and-blood orange. But lemon curd, remains one of my all time favourites! So, if no one is going to offer me a keto-friendly, sugar-free option to purchase from the shop, I will just have to, as per usual, make it myself… This recipe is better than the store-bought options anyway…

INGREDIENTS:

  • ½ cup xylitol
  • Juice and zest from 3 lemons
  • 4 large egg yolks
  • 1 t vanilla essence
  • 3 cups water
  • 100 g butter, cubed
  • 50 g almonds, chopped
  • 250 ml Greek yogurt

METHOD:

  1. Place the xylitol in a food processor and pulse to a fine powder for 2 minutes.
  2. Use a glass or stainless steel mixing bowl and add the xylitol, lemon juice and zest, the egg yolks and vanilla essence together.
  3. Place a pot with 3 cups of water on the stove and bring to a light boil. The pot needs to be small enough so that when the mixing bowl is placed on top of it, that the bowl does not touch the hot water.
  4. Place the mixing bowl over the pot and stir the egg mixture constantly for 5-8minutes while it heats. The egg mixture will start to thicken as the egg yolks start to cook. Be careful not put on such high heat that as the eggs will scramble.
  5. Now add the butter, a couple of cubes at a time, to the egg mixture and stir constantly to melt.  This will thicken the curd further. Repeat until all the butter has been added. Heat and stir for a further 5 minutes and then remove from heat. Allow to cool for 10 minutes.
  6. Cover with clear film and transfer to the fridge to chill for 30 minutes.
  7. To serve, sprinkle a layer of chopped nuts into 4 glasses, jars or pots. Spoon equal amounts of yogurt on top of the nuts for all 4 pots (roughly 4 tablespoons). To finish off, spoon 2 tablespoons of curb per pot and enjoy.