Learn how to make refined sugar free lemon curd at home without any leftover egg whites! A tart and slightly sweet condiment perfect for topping fruit scones, filling cakes and tarts, and slathering on pancakes and french toast. This recipe uses the entire egg to set the curd and is naturally sweetened with agave syrup.
Place a small saucepan filled with 1-2 inches of water over a medium-low heat and bring to a simmer.
The lemon curd will keep sealed in an airtight jar in the fridge for up to 1 week.