In heavy saucepan or top of double boiler, whisk eggs, 1 egg white, and lemon juice until smooth. Cook over medium-low heat or boiling water, stirring, for 4 to 5 minutes or until mixture thickly coats metal spoon. Remove from heat.
Beat remaining egg white until stiff but soft peaks form. Fold into hot mixture. Cool for 10 minutes. Stir in sugar substitute.
Spoon into covered container. Refrigerate for up to 4 weeks.
This recipe yields 12 servings.
Serving size: 4 teaspoon.
Comments: In English cookbooks, lemon butter is also referred to as lemon curd and lemon cheese. It is handy to keep on hand, refrigerated, for filling jelly rolls and small pastries and for spreading on bread or crackers.
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