Ok, this worked out to 20 calories for 2 Tbls and about 1g of carb. Its probably a tad more than that, but I don't know the carb counts for Polydextrose. I left out the butter because I'm being careful of the calories, but I bet adding it would mellow the flavor a bit. This makes 1.5 cups of curd, a little less without the butter.

Recipe called for:

3 eggs (used 'em)
3/4 cup of sugar (Used 1/2 C of Polydextrose, 1/4 cup of Erythrinol and about 1/8 tsp of liquid splenda (Sweetzfree))
1/3 cup of lemon juice (I used a bit more)
1 Tbl of lemon zest, I used probably more like 2. I love lemon!
6 Tbl of butter (I didn't use)

Anyway, you mix it all together (except the butter) and then cook it over a pan with simmering water, stirring constantly until it comes to 160 degrees. It should take about 10 minutes. If it cooks too fast or too hot, you get scrambled eggs. Take it off the heat once it reaches 160 keep stirring. Add the butter now if you're going to do that.

Pour it into another container and put plastic wrap down on the surface of the curd, so a skin won't form. Refrigerate. It should be about the thickness of pudding that hasn't set up yet and it will firm up when it cools.

I used the bowl from my kitchenaid mixer and put it into a saucepan of simmering water. I have a probe type of thermometer I used to keep track of the heat.

Basically its just an intensely lemon custard. I'll be using it for toppings on yogurt and the occassional bowl muffin and anything else I can think of.

I decided to use the polydextrose because it has properties similar to sugar and I figured this might need that. I don't know what would have happened if I had left it out and only used splenda... I don't think it would have been a good thing.

2 Tablespoons (version without butter) should be about 20 calories, 1 fat gram, 1 carb.

This is so intensely lemon it'll make your tonsils writhe in glee.