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In a small saucepan, combine the lemon juice, lemon zest, erythritol, and butter over medium heat.
Whisk the eggs in a separate bowl.
Once the lemon mixture is hot, slowly pour it into the eggs while whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and whisk in the xanthan gum.
Let the lemon curd cool before serving or storing in the refrigerator.