Making sugarfree and lowcarb lemon curd

Wash the lemons and zest only the yellow peel. This is also known as lemon zest. Make sure not to include the white part of the peel, as it will make your Lemon Curd taste bitter. Juice the 2 lemons and strain the juice. Ensure you obtain approximately 130 ml of juice. Whisk the eggs well for about 2 minutes.

In a mixing bowl, combine the butter, lemon zest, Steviala Kristal Sweet, and salt. Heat this mixture using a double boiler until the butter is melted. Then, add the lemon juice and stir with a spoon. Taste to see if it's sweet enough; if not, add a bit more Steviala Kristal Sweet. Keep the heat low and very carefully add the beaten eggs. Stir continuously for at least 5 minutes until you achieve the desired thickness. The Lemon Curd will also thicken slightly as it cools.

Once the Lemon Curd has cooled, it will further thicken. You can fill about 3/4 of 2 empty jam jars with the Lemon Curd. This sugarfree and lowcarb Lemon Curd is approximately good for 2 weeks when stored in the refrigerator. Enjoy your delicious and healthy treat