Low Carb Lemon Curd

3 large eggs
3 large egg yolks
1/3 cup Swerve Sweetener
1/4 cup freshly squeezed lemon juice
1 tbsp freshly grated lemon zest
5 tbsp butter, cut into pieces

Whisk eggs, egg yolks and sweetener in a medium bowl to combine. Stir in lemon juice and lemon zest. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water.

Whisk constantly until mixture thickens, about 7 to 10 minutes.  It will thicken up very quickly all of a sudden so watch carefully!
Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth.
Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerator, at least 3 hours.