Sugar Free Lemon Curd

It's winter..  It's cold... I'm grumpy...  It gets dark early...  BLEHHHHH!!  

I need something bright and sunny!  Something to remind me of warm summer days.  I need some LEMON CURD!!

It's the perfect addition to SO many things.  Dollop on top of my morning yogurt.  Spread it on whole grain toast or sugar free angle food cake.  Drizzle it over Sugar Free Cheesecake - or, my particular favorite..  get a spoon and find a quiet corner where the two of us can be alone...


Sugar Free Lemon Curd

Serves: 1 cup

½ cup Meyer lemon juice (Fresh squeezed are great, but bottled will work)
⅓ cup Splenda Granular
2 large eggs
2 large egg yolks
6 tbsp of butter cut in to cubes and kept cold

Whisk the lemon juice, sweetener, eggs and egg yolks together in a cold saucepan.

Turn the heat up to low and add the butter a little at a time, stirring continuously.

There are eggs in this mixture! Too much heat will give you lemony scrambled eggs.  This is all about heat control, so I move my pan on and off the heat for short periods - always whisking.

Once all the butter has melted, turn the heat up to medium-high.
Continue to whisk until it thickens. When it is done is should coat the back of a spoon and be about he consistency of the conditioner you use on your hair!!

Remove from heat and pour through a mesh strainer to remove any scrambled egg.

Store in the refrigerator.

Cook's Notes:

• The original recipe calls for ⅓ cup of sugar, please adjust your sweetener accordingly. That's 8 yellow Splenda packets or 2 Tbs + 2 tsp Truvia
• If you use regular lemons, you will want to add more sugar or sweetener. Meyer lemons have more natural sweetness. Bump the amount up to the equivalent of ½ cup.