This sugar free lemon curd strikes the perfect balance between sweet and tart. It's so easy to make and comes out creamy and delicious every single time.
In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
Add the eggs and egg yolks, one at a time while mixing on low speed. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
Next, add the lemon juice and continue to beat on low speed until incorporated. At this point, the mixture should look curdled and broken.
Transfer to a medium sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
Increase the heat to medium and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture.
Remove from heat, sprinkle the Xanthan Gum on top and whisk it in.
Enjoy immediately or transfer the mixture to a dish and place it in the fridge to cool (it will thicken more as it cools).