INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Beat butter and Swerve in an electric mixer on medium speed until blended.
Step 2
Add eggs and egg yolks, one at a time, beating just until blended after each addition.
Step 3
Slowly add lemon juice to butter mixture, beating at low speed just until blended.
Step 4
Remove from mixer. Stir in zest (mixture will look curdled).
Step 5
Transfer mixture to a heavy 4 quart saucepan, and cook, whisking constantly, over medium low heat until mixture thickens about 10-15 minutes depending on quality of your pot.
Step 6
Transfer curd to a bowl. Cover with plastic wrap directly onto curd (this ensures a skin doesn’t form while it cools). Chill until firm in refrigerator for about 4 hours.*
*Note: You can refrigerate in an airtight container for up to 2 weeks.
Makes about 20 servings.
