Step 1

In a small saucepan, whisk the eggs and stevia together until smooth.

Step 2

Zest the lemons over the whisked eggs, slice the lemons in half and squeeze juice through a strainer into the saucepan.

Step 3

Whisk until smooth then add the butter.

Step 4

Place over a low heat and continue to whisk while gently cooking the mixture.

Step 5

Cook until the lemon curd has thickened and it coats the back of a spoon.

Step 6

Remove from the heat, move to a serving bowl and cool completely.

Step 7

Once the lemon curd has cooled completely, beat the cream to stiff white peaks.

Step 8

Fold the cream through the lemon curd and refrigerate to thicken.