Makes 2 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: At least 4 hours
*paleo (sub coconut oil for butter), *keto (omit honey altogether, and add addʼl monkfruit sweetener) *Low carb

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Ingredients:

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3 large Meyer lemons, zest and juice
4 large eggs, beaten
1/3 cup golden monk fruit sweetener by Lakanto or Swerve
2 Tbsp. local honey (omit for keto and add additional monk fruit (if desired) dash salt

1 cube/ quarter pound cold butter~ unsalted (pref. raw) , cut into 8 small cubes

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Directions:

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1. Using vegetable peeler, peel zest from lemons and set aside, making sure not to get any of the white pith, only outer peel. Take out approx. 1 tablespoon and set aside for garnish.

2. Cut lemons in half and juice.

3. Combine lemon juice, sweeteners, eggs, salt and remaining zest strips in small saucepan.

4. Whisk constantly over med/low heat until mixture begins to thicken. Approx 8-10 minutes

5. Lemon curd will get foamy before it thickens. Continue to whisk (without allowing to boil), until it is the consistency of pudding.

6. Remove from heat and continue to whisk.

7. Whisk in butter pieces and pour into bowl, strain into a glass bowl and allow to cool to room temp.

8. Save remaining lemon zest for garnish.

9. Cover and refrigerate until ready to serve.