This recipe … how do you think it would be with Splenda and instead of leaving the lemon zest in strips, either mincing it or using a zester?

http://www.theslowroasteditalian.com/2012/04/lemon-curd.html

Please go to the above link for the instructions.

4 large lemons (or 6 small)
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
5 large eggs
3/4 cup lemon juice (4 lemons)
1/4 teaspoon kosher salt

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