Lemon curd

In a small saucepan, combine:

• egg yolks (6 pcs);
• erythritol (80 g);
• lemon zest (2 tbsp);
• lemon juice (150 ml).

Thoroughly mix all the ingredients until smooth.

Then, place the saucepan over a water bath and cook the mixture for 5-8 minutes, stirring constantly.

It is important for the mixture to thicken well, which indicates readiness.

When the curd reaches the desired consistency, remove the saucepan from the heat and add softened butter (100 g).

Mix thoroughly until the butter is completely dissolved and combined with the lemon base.

Allow the lemon curd to cool to room temperature, then transfer it to a sterilized jar.

Tightly seal with a lid and place in the refrigerator for 2 hours for final setting.