Featured with the Meringue Cookie Recipes
No Bake Lemon Custard
A sweet and sour dessert that can cool you off any summer day.
Ingredients
- 3egg(s)room temp, yolks and whites separated
- 40gunsalted buttermelted & cooled (approx 3 tbsp)
- 2tbsplemon juice
- 1servingLemon Meringue Keto Chow(or 1 scoop)
- 2tbsppowdered erythritol
Instructions
- Add lemon juice and cooled melted butter to the 3 yolks and blend until thick and creamy with an immersion blender.
- With electric mixer on high, whip 3 egg whites. When they reach stiff peaks, add in the lemon keto chow and sweetener and mix until combined; whites will deflate, it’s ok.
- Add the egg white mixture to the yolk mixture and blend together with an immersion blender until nice and creamy. Add to ramekins and refrigerate for at least one hour. You can eat as is or make meringue cookies below.
Notes
You can freeze for a couple of hours and eat frozen also.
Nutrition
Serving: 1servingCalories: 207.2kcalCarbohydrates: 13.6gProtein: 14.4gFat: 15.6gSaturated Fat: 8.4gPolyunsaturated Fat: 1.03gMonounsaturated Fat: 4.6gTrans Fat: 0.4gCholesterol: 196.8mgSodium: 426.6mgPotassium: 583.54mgFiber: 2.4gSugar: 0.9gVitamin A: 898.97IUVitamin C: 41.66mgCalcium: 273.88mgIron: 1.28mgSugar Alcohol: 10gNet Carbs: 1.27g