Lemon Curd - The Keto Way

This is a fantastic recipe to use when you have a whole bunch of lemons to use up. My mom's tree had a bountiful harvest and we needed to use up a whole grocery bag full of lemons.
For a special holiday gathering, we decided to adopt our regular award-winning lemon curd recipe to make it keto compatible and to go along as a topping for a keto cake.

Ingredients

3/4 cup fresh squeezed lemon juice 

1 tablespoon grated lemon zest 

3/4 cup monkfruit granulated sugar  

1/2 cup unsalted butter

3 eggs

Directions

Cube the butter into small pieces. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and and the butter cubes one or two at a time while continually stirring. Cook over medium-low heat until the curd is thick enough to hold marks when you drag a spoon across the bottle of the pan and then the first bubble or two start showing up. This takes about 5 to 7 minutes. Do not overcook.

Strain through a strainer if you want to make sure you get out any bits of egg that may have coagulagted.

Cool and serve.

Put lemon curd on toast, cake, just about anything that needs a sweet pucker of lemon flavor.

Why I'd Make This Again

Once you get the process down, it really is quite easy. Plus it's amazing all the uses you can put this curd to once you see it sitting in your fridge, just begging to be part of your breakfast or dessert.