💚 2 x Lemons, zest & juice 

💚 2 x Eggs beaten

💚 50g butter or coconut oil

💚 130g NKD Living Powdered Erythritol

Saucepan

Spoon

Mixing Bowl 

Whisk 

1. In a heatproof bowl over a pan of simmering water, add the lemon zest, juice, NKD Living Powdered Erythritol and butter. Stir occasionally until the butter has melted, you may use coconut oil for a dairy-free option.

2.Turn the heat to medium/low and use a whisk to stir in the beaten egg, be careful not to scramble the eggs! Gently whisk the mixture over the low heat for approx 10 mins until it thickens to the consistency of custard.

3.Pour the curd through a sieve into a clean jar to remove the zest.

4. Cool for an hour and then serve, any longer in the fridge and the curd can crystallise. This curd usually works best when cooked and served on the same day, so just keep that in mind if putting on a pie or tart dessert.