Here’s a classic, simple, bright, lemon sauce, which is great on my low carb pound cake.
Low Carb Lemon Curd
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/4 cup Swerve sweetener, powdered style
1/4 teaspoon liquid stevia glycerite
3 large organic eggs
3/4 stick (6 tablespoons) unsalted Kerrygold butter, cut into bits
Whisk together juice, zest, sweeteners, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.