Sugar-Free Lemon Curd
Author by Laura Dolson
4 Tablespoons butter ( 1/2 stick )
1/2 cup lemon juice, preferably fresh
1/2 teaspoon EZ-Sweetz
1 egg yolk
1 small pinch salt
Cut the butter into pieces ( about 8 ), and put them on a plate in the freezer.
Blend the rest of the ingredients together, and pour into a small sausepan or double boiler. Heat slowly,whisking frequently. When the curd begins to thicken to the point where it coats a spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170o F , remove it from the heat, Don't let it boil.
Immediately whisk in the butter. Keep whisking until the butter is fully blended into curd. Taste. Lemons vary somewhat in acidity, so you may have to adjust a bit. If you think it is too "sharp" try adding another tablespoon or two of butter and /or little more EZ-Sweetz..
Cool completely before using ( it will thinken a bit more). Store in an airtight container in the refrigerator for up to 10 days.