Fill a medium saucepan with 2 inches of water and place over medium heat. Water should be at a rapid simmer.

Choose a large heat safe bowl that will fit on top of the saucepan to create a double boiler.

First, place eggs, low carb sweetener, lemon juice in the bowl. Then place the bowl on top of the saucepan over the rapidly simmering water.

Using a wire whisk continuously whisk the eggs, sweetener and lemon juice together. Turn the heat to high and continuous whisk for 10 full minutes. Whisking should be continuous, but not rigorous.

At 10 full minutes of whisking your curd should be thickening up. At this point, continue to whisk and test the thickness of the curd by coating the back of a spoon. Every stove top is a little different, so you may or may not need 1-3 more minutes.

When the curd has thickened, remove from the bowl from heat and carefully set on the countertop.

Still using the wire whisk, stir in the xanthan gum. Add the butter pieces and stir in until melted.

Use curd as a dipping sauce for strawberries and raspberries or use the curd to fill a keto friendly tart shell. This lemon curd is wonderful in my Low Carb Lemon Cheesecake Cups, too.

Store in an airtight jar in the fridge for up to a week.