In a small saucepan, whisk the eggs and stevia together until smooth.

Zest the lemons over the whisked eggs, slice the lemons in half and squeeze juice through a strainer into the saucepan.

Whisk until smooth then add the butter.

Place over a low heat and continue to whisk while gently cooking the mixture.

Cook until the lemon curd has thickened and it coats the back of a spoon.

Remove from the heat, move to a serving bowl and cool completely.

Once the lemon curd has cooled completely, beat the cream to stiff white peaks.

Fold the cream through the lemon curd and refrigerate to thicken.