6 free range egg yolks
⅓ cup xylitol sweetner
⅓ cup freshly squeezed lemon juice
1 tbls finely grated and chopped lemon zest
125g cold unsalted butter cut into blocks
In a glass bowl, beat the egg yolks and xylitol until creamy and the xylitol has dissolved. Whisk in the lemon juice and peel. Place a saucepan just smaller than the mixing bowl on the stove with a little water. Bring the water to a steady simmer. Place the bowl in the saucepan making sure the water does not touch the bottom of the bowl and mix with a rubber spatula cleaning the sides of the bowl every now and then. Mix continuously until you are able to coat the back of a spoon. About 10 minutes. Remove the saucepan with the bowl from the hot plate. Add the first piece of butter mixing with a wooden spoon until it is no longer visible. Continue doing this piece by piece until you have used up all the butter. Pour the lemon curd into a glass jar. Cover with a little cling film until cooled so a crust does not form. Once cooled close the jar and store in the fridge.