Lemon Curd

YUM YUM YUM

Ingredients

6 egg yolks
juice and zest of 3 lemons ( about 3/4 cup juice)
1/4 cup xylitlol
24 drops splenda
1/2 cup butter( one stick) cut into small chunks
dash salt

Heat the juice and sweetener and zest in a heavy non iron saucepan until xylitol is dissolved.  Add half the hot juice slowly  to the beaten egg yolks. add the yolks and juice back into the pan and heat and stir until mixture is thickened--(I always use a wooden spoon!)--about 10 minutes or until mixture is about 180 degrees -DO NOT LET BOIL.  ( use a double boiler with simmering water if you do not have a heavy enough saucepan  I use a porcelain over cast iron pan over very low heat and it works well--but the heat MUST be low to prevent overcooking the yolks and ending up with lemon scrambled eggs!)
Take pan off the heat and add the butter a couple of chunks at a time at stir until incorporated before adding more chunks.  you can strain the curd before refrigerating if you want, but I usually don't bother.  keep refrigerated.