Egg Custard Lemon Style*

This makes a really good lemony pudding. It is pretty easy to vary it to include any fruit taste you prefer.

It would also make a decent filling for a cake layer.

INGREDIENTS:

• 4 ounces mascarpone cheese
• 1/4 cup butter, unsalted (salted can be used, but it will give a more buttery taste)
• 4 large eggs, separated
• 3/4 teaspoon stevia liquid
• Juice of one lemon
• 1/2 teaspoon lemon extract
• zest of one lemon peel 
• 1/4 teaspoon cream of tartar
• xanthan gum or glucomannan powder (optional)

INSTRUCTIONS

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1. In medium saucepan, melt together mascarpone cheese and butter.
2. Place a couple of tbsp of the cheese mixture into the yolks and whisk to temper them
3. Whisk in egg yolks.
4. Continue to cook on low heat, stirring fairly constantly until eggs are safe from curdling. then occasionally until custard thickens.
5. Remove from heat. Stir in liquid sweeteners and lemon flavoring.
6. Beat egg whites with cream of tartar until stiff peaks form.
7. Beat yolk mixture into egg whites.
8. Chill. If desired, beat in xanthan gum or glucomannan powder with an electric mixer to give more of a pudding consistency.

SERVES: 4

NOTES: I will try pureeing perhaps a cup of fresh fruit and add it after the pudding has set up and cooled. Or just slice fresh fruit over it. Add chocolate chips, chopped nuts. Add espresso coffee and a small bit of strongly brewed coffee to make it a coffee flavored. Remove the lemon extract and substitute vanilla. 

SOURCE: Adapted from Low Carb Yum