½ cup fresh lemon juice 

3 ounces  butter 

½ cup Splenda (or swerve, xylitol etc…. To taste) (or sugar if not low carb) 

2 large egg yolks 

2 large eggs 


  1. Heat Sous Vide to 180F. 
  1. Place lemon juice and sweetener in a large mason jar (500 ml or more) and blend. 
  1. Melt butter and allow to cool to room temperature  but still liquid. 
  1. Beat eggs and yolks and add to mason jar, mix well 
  1. Add cooled liquid butter and stir.  
  1. Seal jar and place in water bath (immerse the jar almost to the top but do not submerge)  
  1. Cook 45 min and remove to cool at room temperature  
  1. When cool whisk thoroughly until smooth and store in fridge 

Lemon curd: Cals: 57kcal | Fat: 5.49g | Carbs: 1.07g | Prot: 1.20g per TBSP if using splenda