LEMON CURD WITH COLLAGEN
- 1 CUP SUGAR
- 3 MEDIUM LEMONS - ZEST WITH A MICROPLANE
- ½ CUP SALTED BUTTER
- 4 LG EGGS + 1 EGG YOLK
- ¾ CUP LEMON JUICE
- 1 SCOOP COLLAGEN
Beat together collagen, sugar, zest and room temp butter. Crack in one egg at a time then the yolk. Don’t over mix. Just beat until it’s blended. Next beat in the lemon juice. Transfer to a sauce pan and cook on low until the mixture becomes translucent.
Layer onto french toast for a decadent breakfast. FYI - You can add a scoop of collagen to the egg mixture for the french toast as well!
BONUS - BLUEBERRY SAUCE
2 CUPS BLUEBERRIES
1 TBSP LEMON JUICE
2 TBSP SUGAR
