Ingredients
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sweetener of choice (I used allulose)
- 1/3 cup butter unsalted
- 2 large lemons juiced
Directions
- Add your eggs, egg yolks, and sweetener into a small saucepan. Whisk very well until combined.
- Place the saucepan over low heat. Add the remaining ingredients and continue to whisk, until it thickens. Once it has thickened nicely, remove it from the heat.
- Strain the lemon curd through a sieve into a mixing bowl. Let the lemon curd cool completely, before transferring to a jar or mason jar. Refrigerate for at least two hours, to chill.
TO STORE: Lemon curd should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the lemon curd in a freezer friendly jar and store it in the freezer for up to 6 months.
Source: The Big Man’s World