Zest your lemon and set zest aside.
Squeeze the juice of your lemon into a saucepan, removing any seeds.
To your lemon juice, mix in your sugar/sweetener of choice, then heat on the stove over low/medium heat.
While your lemon juice and sugar mixture is heating, crack 2 eggs into a bowl and beat well.
Once lemon juice is well heated, turn the fire off and leave to cool for 3-5 minutes.
Slowly pour your lemon juice mixture into your eggs, whisking constantly. Continue whisking for 1 minute at a constant pace.
Transfer mixture to the saucepan and add lemon zest.
Heat the mixture over low heat until thick and creamy.
If you screw up your lemon curd just add some milk!