Ingredients Jump to Instructions ↓

  1. 3 Eggs

  2. 3 Egg yolks

  3. 1/2 cup 118ml Fresh lemon juice

  4. 1 cup 198g / 7oz Granular sugar substitute

  5. 1/2 Unsalted butter

  6. 2 tablespoons 30ml Vodka

  7. 1 tablespoon 15ml Grated lemon peel

  8. 1 teaspoon 5ml Vanilla extract

  9. 1 cup 237ml Heavy cream

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk eggs and egg yolks; set aside. In a medium saucepan heat lemon juice, sugar substitute, butter and vodka. Gradually whisk lemon mixture into eggs. Return mixture to saucepan; cook 3 minutes, stirring constantly over medium heat until mixture thickens. Do not boil. Remove from heat. Stir in lemon peel and extract. Transfer to a large bowl. Cover with a piece of plastic wrap touching surface; chill at least one hour.

  2. With an electric mixer on medium speed, beat cream until peaks form. In two additions, fold whipped cream into lemon custard. Transfer to a 1-quart dessert dish. Freeze until solid, at least 2 hours.

  3. To serve, spoon into individual dessert plates and garnish with fresh berries, if desired.

  4. This recipe yields 6 servings.

  5. Carbohydrates: 7.5 grams Net Carbs: 7.5 grams Protein: 5.5 grams Fat: 27.5 grams Calories: 308


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