Melt butter in a saucepan. Remove from the heat and add the sweetener and lemon juice. Mix well until blended.
Whisk the eggs in a small bowl and add a little of the lemon juice/ butter mix to temper the eggs. Whisk again till blended.
Add the eggs to the butter/lemon mixture and return to a low heat. Whisk continually until the curd thickens and then remove from heat.
Store for up to 2 weeks in the fridge in an airtight container.
Variation
Add ½ teaspoon of lemon or lime rind for taste if preferred.
Instant Lemon Curd Cheesecake
Whip 250 gms/8.8 oz softened cream cheese, 100 gms/3.5 oz of whipped coconut cream or cream ,1 teaspoon vanilla extract and 1 teaspoon of a Stevia/ and Erythritol Blend and beat until smooth and creamy.
Whip in 100 gms/3.5 oz of Sugar Free Lemon Curd and beat until smooth.
Serve in 5-6 small individual dessert bowls and allow to firm up in the fridge slightly.
Option- Add a 1-2 tablespoons of Sugar Free Cake Crumble Mix on the bottom of each bowl for a simple cheese cake base.