Mad Scientist in the Kitchen: Sugar-Free Meyer Lemon Curd
3 large eggs
6 T butter at room temperature, cut into small pieces
3/4 cup granular Splenda
Juice and zest from two Meyer lemons (around 2/3 cup)
Cream together the butter and Splenda, then blend in the eggs, one at a time. Add the lemon juice. Cook for around 15 minutes, stirring often, until the mixture coats the back of a spoon. Remove from heat, put into a container, cover with wax paper or plastic wrap, and refrigerate.
The result is wonderful. I can't wait to try other curds.