Just wanted to add my two cents here: you can use any sweetener you like, because the sweetener doesn't lend any thickening properties. It is the eggs that thicken it, the yolks actually. Also, I like to use my lemon curd as a cake and pie filling. One year for my birthday I made an Atkinds pie crust, filled it with a double recipe of lemon curd, topped it with raspberries and then served it with whipped cream. It was really good!

Stacey