Instructions

• In a small saucepan, add 2 large eggs, 2 large egg yolks, and 3/4 cup granulated sweetener. Whisk vigorously until smooth and fully combined.
• Add the juice of 2 large lemons and 1/3 cup unsalted butter (cut into small pieces) to the saucepan.
• Place the saucepan over low heat. Whisk constantly, scraping the bottom and sides, until the mixture thickens and coats the back of a spoon. Do not let it boil.
• Remove the saucepan from the heat as soon as the curd is thickened. Pour the curd through a fine-mesh sieve into a bowl, using a spatula to push it through and remove any cooked egg bits.
• Let the strained lemon curd cool to room temperature, stirring occasionally.
• Transfer the cooled curd to a jar or mason jar, cover, and refrigerate for at least 2 hours to chill and set.