Lemon Curd

Ingredients

3 lemons, zested (use a vegetable peeler and make very thin slices. avoid the white, which will make the curd bitter
180g / 3/4 cup freshly squeezed lemon juice
256g / 1 1/4 cup white sugar or 330g pure allulose
5 large eggs
Pinch of salt
180g / 3/4 Cup margarine - split into 12 chunks

Instructions Tip: Zest lemons before juicing. This is MUCH easier to do!

In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.
Place saucepan on burner and turn to medium heat.
Whisk continually for 15 minutes. This is to prevent egg from curdling. Curd will begin to thicken between 10 and 15 minutes.
After 15 minutes, remove from heat and add butter, 2 tablespoons at a time, whisking until melted and mixed in.
Pour curd through a fine mesh strainer. This will remove the zest and any partially cooked egg.
Chill curd for 3 hours or overnight. Curd will continue to thicken as it cools