- 3 eggs,
- 3.5 oz lemon juice,
- 1 lemon grated zest,
- 2.6 oz coconut oil,
- 1.7 oz erythritol.
- Put all ingredients into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl,
- Whisk until all of the ingredients are well combined, cook for 3-4 minutes,
- Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
- This creme is good into cakes too not only to eat as a pudding.