⅓cupsweetener,sugar, or 0-calorie substitute like Monkfruit with erythritol
1teaspoonpure vanilla extract
Homemade Lemon Curd
Melt butter (or coconut oil) in a glass measuring cup in the microwave.
In a separate glass bowl, whisk 3 eggs with ⅓ cup liquid honey. Add lemon juice and zest and whisk again.
Slowly add cooled butter (or coconut oil) and whisk until well combined.
Microwave at 50% power for 1 minute. Stir, then microwave at full power for 1 minute. Stir again. Repeat in 1 minute intervals, as necessary. The time needed will depend on the power of your microwave oven. When it thickly coats the back of a metal spoon, it's ready.
Remove the bowl from the microwave and pour the lemon curd through a strainer to remove zest and any possible bits of cooked egg. It may seem too thin, but it will thicken as it cools. Once cool, store in the refrigerator.
Lemon Curd Fruit Dip
With an electric mixer, whip the softened cream cheese with sweetener (your choice of sugar or 0-calorie natural sweetener.)
Add the Greek yogurt and vanilla and beat again until smooth. Add the cooled lemon curd. Transfer to a serving dish and garnish with lemon zest and berries if desired. Serve with assorted fruits and berries and/or cookies.
This recipe will make 1 ½ cups of lemon curd.This Lemon Curd Fruit Dip will last covered in the refrigerator for a week or more.