Silky keto lemon curd

Ingredients

for 2 servings

• Egg yolks72 g (2.5 oz)
• Butter80 g (2.8 oz)
• Erythritol45 g (1.6 oz)
• Lemon juice30 g (1.1 oz)
• Heavy cream60 g (2.1 oz)

Directions

1. In a saucepan off the heat, whisk the egg yolks with the erythritol and the lemon juice until the mixture pales.
2. Set the pan over very low heat and cook, stirring constantly with a spatula, for 6 to 8 minutes, until the cream thickens and coats the spoon, never letting it boil.
3. Take off the heat and whisk in the cold butter in small pieces, beating to a smooth texture.
4. Add the heavy cream and mix well to bring it together.
5. Pour the lemon curd into pots, cover with plastic wrap touching the surface to stop a skin forming, then chill for at least 3 hours before eating.