4 Lemons ( Juice and zest)

1/2 Cup Sweetener of choice

1/2 Cup Butter

3 Whole eggs

1 Egg yolk

1. Grab a medium heatproof bowl and squeeze the lemons, zest the skin, add the sweetener of choice and add the butter. Set the bowl over a pan of gently simmering water. Don’t let the bowl touch the bottom of the pan. Stir the mixture until all the butter has melted.
2. Lightly whisk the eggs and egg yolk, then stir into the heated mixture. Stir and cook for around 10 mins until the mixture coats the back of a spoon.
3. Remove from the heat and put the mixture into sterilized jars;   You can  store in the fridge for up to 2 weeks.