Lemon curd is great to have on hand. You can put it on breads, mix it with yogurt, or simply eat it by the spoonful. Here’s my third batch and it’s a great go to when I’m craving something sweet and creamy.
- 4 lemons (juice and zest)
- 1/2 cup Erythiritol
- 1 stick of butter
- 3 whole eggs + 1 egg yolk
Put a heat resistant bowl over a pot of simmering water (without the bowl touching the water).
Mix and blend together the first 3 ingredients until butter has melted.
Whisk eggs together in a separate bowl and slowly put into the mixture on the stove.
Stir until well blended and mixture coats spoon.
Strain the zest out.
Let cool and store in the refrigerator.
***I used powdered Stevia in place of Erythiritol to taste. Approx 1 1/2-2 packets.