An easy recipe for low carb lemon curd that’s tart, sugar-free and doesn’t require the use of a food processor or double boiler. Do you have 10 minutes?
Did you think lemon curd was hard to make? Or that you needed a food processor or a double boiler to make it the right way? I’m here to assure you that lemon curd is very easy to make and only takes about 10-15 minutes from start to finish!
Well, okay, the first time you make it it might take a little longer as fear of scrambling the eggs makes one very cautious, but by the second and third time you’ll be making this homemade tart lemon curd like a pro.
As you may already know… I love lemon. I was the kid ordering piccata, lemon meringue pie, lemon sherbet and Italian lemon cake at restaurants – anything lemon. And now that I’m all grown-up, I’m lucky enough to live in Southern California where I have access to good lemons year round.
I have quite a few recipes which include lemon on the blog like a fabulous Lemon Curd Pie which uses this low carb lemon curd recipe.
Not only are beautiful lemons easily found in the grocery store, but they are also found on popular back yard trees. Unfortunately, non of my citrus trees have done very well thanks to snails, lack of fertilization (my bad) and “the drought”, but my neighbor has pretty big lemon trees and I’m guaranteed to get a small bag every time I drop by to say “Hello”. You can bet that in return, I always make a nice tart lemon curd or lemon pie as a thank you.
To get the nice tart zing in this low carb lemon curd, make sure to use tart lemons like Eureka or Lisbon not Meyer lemons, which are much sweeter and less acidic. If you need to tone down the tang, just add a little more of your favorite low carb sweetener.
How do I use my favorite low carb lemon curd?
- low carb lemon tarts
- low carb dessert crepes
- slathered on low carb toast, scones and muffins
- spooned over low carb angel food, bundt, and pound cakes
- used between layers in low carb layer cakes
- as low carb cupcake and pastry filling
- low carb lemon curd pie or lemon cream pie
- low carb lemon curd ice cream
I know that to some, separating eggs provides a bit of a problem – or perhaps irritation is a better word, because of the extra yolks or whites that accumulate. I can help with that:
Leftover egg yolks can be used to make mayonnaise, pastry cream, sabayon (zabaglione), puddings and ice cream or they can be frozen.
Leftover egg whites can be used to make chocolate mousse and other flavored mousses, meringues, pavlovas, french macaron, coconut macaroons, to lighten cakes, added to scrambled eggs or omelette, to make low carb psyllium bread or they can also be frozen.
I used this same great low carb lemon curd in a FANTASTIC Low Carb Lemon Curd Pie.
My favorite low carb lemon curd is 2 net carbs for 3 tablespoons.
[Disclosure: This recipe contains affiliate links.]
My Favorite Low Carb Lemon Curd
Ingredients
- 3/4 cup (6 ounces) lemon juice, about 3-4 lemons
- 1/2 cup erythritol
- 4 large eggs
- 4 large egg yolks
- the zest from all of the lemons
- 1/4 teaspoon stevia glycerite
- 6 tablespoons salted butter
- 1 tablespoon cornstarch or arrowroot (optional: subtract 7 carbs from recipe if omitted)
Instructions
- Measure the erythritol and cornstarch (or arrowroot powder) and put them in a medium pot. Stir together.
- Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the erythritol.
- Separate 4 eggs and add the yolks to the erythritol in the pot. Add the 4 whole eggs to the pot and whisk the eggs and erythritol together.
- Juice the lemons and measure 3/4 cup. Strain the lemon juice and stir it into the eggs.
- Turn the heat to medium and continuously whisk the mixture until it begins to thicken - it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken - all at once
- Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and add the stevia glycerite and salted butter incorporating completely.
- To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate. I like to make a water and ice bath in a larger bowl, set the bowl with the lemon curd inside of the bigger bowl and stir the lemon curd until it is cool.
- Makes about 2 cups with bout 3 tablespoons per serving.
Notes
Nutrition
Hi! I’m making your layered coconut dessert for Easter, but I am subbing the coconut layer with this lemon curd (as I saw you suggested in one comment answer). Layered Lemon was my favorite dessert growing up so I’m so excited to find a Keto sub! My question is, do I need to double this curd recipe or is one enough? Also, I know you say the cornstarch is optional. In another post (I believe the coconut cream) you explained how you experimented so much with Keto thickners and nothing compared. Is it the same with this? Should I include cornstarch or could Xantham gum or guar gum work?
Tara, I am SO SORRY I didn’t get to your comment earlier. You don’t have to double. The layer is thinner, but it is very tart and the flavor carries through. -Kim
Awesome! I did 6 yolks and 2 eggs.
Also I put the monk fruit sweetener in a food processor until it became powdery. No grit in my curd!
I made this and left the butter out completely as I’m watching my fat…creamy, silky, delicious! I used Pyure (stevia) and left out the cornstarch and the stevia glycerite. so incredibly easy!
I’m so happy you like the recipe, Kim. Have a wonderful evening. -Kim
I haven’t made this…yet, but I’m wondering if you could suggest a sweetener other than Swerve? I have digestion issues with alcohol sweeteners. Thank you – this recipe looks great.
You could try stevia glycerite. -Kim
I’m a lemon lover and this is delicious!!
I’m so happy you like it Tracey. I love lemon, too! -Kim
Just found out I am type 2 diabetic last month. This website is the only reason I’m not killing myself… seriously I’m not kidding.
This is such a treat! Thank you.
Not to blow anybody’s minds here, but I just spooned this on cloud bread to make lemon danishes…..to die for! Thanks for the recipe!
That sounds sooooo good, Lisa! -Kim
Hi Kim,
I use Natvia for years and it seems to be the same as erythritol, but everytime I use it to make jam or Lemon butter it has got a crystallised top on the jar after it has cooled down. I use a ThermomoBlend appliance to make it.
I have tried to blend it on high speed again, but the jam and Lemon butter is still very crunchy. The strange thing is, that when it is still, hot, you don’t taste any granules at all,
Any idea why and what I can do about it??
Kind regards, Anneke.
Hi Anneke. Unfortunately, that is a characteristic of erythritol. They only way to avoid the “crunch” is to use less erythritol and to mix it with something like xylitol. I have been using tagatose (sold as Tagatesse in the U.S. by Sukrin) and it does not cause the crystallization and is also twice as sweet as sugar, so I can use much less. You may want to look into using it for your jam and lemon butter recipes. -Kim
I’ve seen several recipes with erythritol, yet I don’t think the grams are calculated into the recipe. Is there a reason for this? I’m trying to figure out if I should use it or not. My package says 4 grams per teaspoon. Would love some feedback. 1/2 cup would yield 24 teaspoons. I’m hoping there is a simple explanation.
Thanks….
Cher
Hi Cher, great question. Erythritol is a sugar alcohol which is not digested by the body. It leaves in the same chemical form as it enters the body, therefore it has no carbs and no impact on blood sugar. Erythritol is a sugar alcohol which has a chemical structure similar to both sugar and alcohol but it is neither. There are several kinds of sugar alcohols, but only erythritol is not broken down or absorbed in the body. When looking at labels, subtract the grams of sugar alcohols from the total carbs – you can subtract all of the sugar alcohols from erythritol, but not from other sugar alcohols as some are broken down partially in the body and absorbed.
Some erythritol is sold as 1:1 sugar replacements. They are either blended with stevia, sweet fiber, monk fruit extract or another ingredient. Those blended with stevia, sweet fiber or monk fruit extract will have zero carbs and no impact on blood sugar. Some of the erythritol blends are blended with Splenda or even sugar, which would impact blood sugar, so read the ingredients of the package you buy. BTW, Sucralose itself does not have carbs, but it is blended with maltodextrin to fluff it up so it measures like sugar. Maltodextrin has a higher glycemic index (blood sugar impact number) than sugar!
I, and other low carb/keto bloggers do not count the “carbs” from erythritol in our recipes. I hope this helps. -Kim
I’ll be using this as a flavoring for my homemade lowfat Greek yogurt! Thanks!
What a great idea, Kathianne. Yum. Thanks for taking the time to comment and rate the recipe. Have a great weekend. -Kim
I took your recipe and modified it slightly to make sugar-free lemon ice cream. It was divine! I keep wanting to try more of your amazing recipes, but I tend to make my favorites over and over. I love learning about your techniques – it’s helped me come with my own creations, like using your pastry cream recipe to make an Almond Joy pie.
Oh, great! I love that you are using the recipes as a jumping off point for other delicious creations. Thank you so much for sharing that with me. You’ve made my night! I’ve had lemon curd ice cream on my to-do list forever. I’m happy to hear that it’s good. I can’t wait to try myself. Your almond joy pie sounds crazy good. Have a nice evening. -Kim
This is so good! I had 4 egg yolks leftover and I’m so glad I chose to make this. I mixed lemons and limes, just because that’s what I had in the fridge.
I prefer mine super smooth, so I ran it through a sieve before I wished in the butter.
Great recipe!!
So glad you liked it, Lindsay! Enjoy your day. -Kim
WOW WOW WOW!
Kim, this is amazing. I used Sukrin Melis and 8 egg yokes since I had them left over from another recipe. Everything else exactly as written. Can’t decide if I want to eat it straight or use it for pie. Absolutely decadent!
Thank you for all you do!
So glad you’re happy with it, Stacy. The pie is really good – I use it in the Lemon Curd Pie which is just whipped cream folded into the lemon curd. Thanks so much for leaving a comment. Enjoy your weekend. -Kim
I use whole eggs, mix in the ninja, add a little extra sweetener and lemon. Mix all up in the ninja. My butter slow. Pour it all in and whisk til it thickens. Worked perfectly and is delicious. I like to mix it in plain Greek yogurt
Thank you for sharing, Susan. -Kim
Oh my good grief I am in low-carb lemon Heaven! This is just about the closest thing to my aunt’s lemon icebox pie that I have found! I love you; you are my hero! :-)
Yay! So glad that you found a recipe that reminds you of your Aunts. Enjoy! -Kim
could u thicken it wit chia seeds
No, Pam, chia seeds would give it a weird flavor. You can leave out the starch if you are not using the recipe as part of the lemon cream pie. You can also use more xanthan gum but the texture may be a little more sticky-gummy. I hope this helps. -Kim
I grind my erythritol in a coffee grinder to a fine powder, I find that granulated eryhtritol does not dissolve well and often will crystallize in the curd when it is refridgerated
It does happen Brenda. I like the blends like Sukrin and Swerve because you can use a little less and help lessen that crystallization effect. If you can tolerate xylitol, you may want to give it a try. Xylitol has different properties than erythritol and I prefer it for some things. Unfortunately, it can effect the blood sugar in some individuals. I would try using less erythritol and a little more stevia next time. I hope this helps. -Kim
Thank you I can’t ×a it to try the lemon curd recipe
Kim, you are my favorite low-carb baker! Another perfect pie recipe! I love the SweetLeaf liquid stevias and used a half teaspoon of the Lemon Drop flavor instead of stevia glycerite. I so rarely get to use that flavor, lol.
Oops, meant to post under the pie recipe.
Hi NKC. Wow! That’s high praise considering the great company I keep in the low carb blogging world. I appreciate it! The SweetLeaf Lemon Drop sounds perfect for this. That is one of the only flavors of liquid stevia I liked when I used them. So glad you found a use for it! It is also good in fruit desserts like blueberry sauce or something similar. Thanks for leaving such a nice comment and for sharing with others what alternate ingredient you used. Have a wonderful weekend. -Kim
Great recipe! Where did you get those wonderful jars?
Hi, Margie, thanks. I bought the jars from Amazon. They are made by Weck. -Kim
Must I use the stevia glycerite? I don’t have it right now and I want to make this! Thanks!!!
Hi Deb, great question. No, I use it because too much erythritol makes my throat burn. Use your favorite sweetener to taste. Just a heads up, erythritol tries to recrystallize as it sits in things – especially at a higher amount. Your lemon curd may get little crystals in it – it’s not the recipe but the erythritol. My husband doesn’t notice it, but I do. Just so you know! Enjoy this thick and tangy lemon curd. -Kim
Thank you! Now the stevia is it regular liquid stevia! Just getting to know stevia. I didn’t even know it came in different flavors! And I am getting some just not hetre yet!
Another great question, Deb. Not all stevia is created equal. Some brands taste more bitter than others. Part of that is because all of our taste buds register taste differently. I like the stevia glycerite because I think it is less bitter than other brands. Other people like NOW brand or Sweet Leaf. All stevia takes some getting used to and if you have something made with a lot of erythritol and then eat something with stevia in it, it will taste “diet” until your taste buds adjust to the stevia again. It also tastes more bitter in bitter things like chocolate so be careful how much you use. I hope this helps. Have a great day! -Kim
Hi,
Just found some of your recipes today through Pinterest and am so excited to try your Lemon Curd with the Lemon-Coconut Tart Crust. Thanks for being here!
What a nice comment, Gail. That sounds like a great combination. I hope you enjoy! -Kim
Kim, do you have a recipe for a low carb angel food cake?
Hi, Patricia. No, I don’t. I worked on an angel food cake recipe all last Summer. The low carb flours were either too heavy or too “ragged” in texture and broke the lovely whipped eggs whites apart during the folding process. They also collapsed because they didn’t have sugar to give them structure. The best recipe I tried was from Birgit Kerr – Birgit’s Daily Bytes. She uses barley flour in her recipe. Her recipe works pretty well but is full of splenda as well. Her second recipe uses oat flour. I used all kinds of combinations of cornstarch, protein powder, coconut flour, oat flour, barley flour, bob’s red mill glutenfree mix, xanthan gum. Some attempts were close, but none were super great. I must have tested it over 20 times! You can see my best attempt in the photos of this post. I may attempt again with xylitol because it behaves a little differently than erythritol. So that’s where I am with the recipe. Lol. A longer answer than you bargained for! Have a great day! -Kim
Maria mind body health has an excellent one! Just Google keto adapted low-carb angel food cake. It’s amazing!
Thanks for pointing out a great recipe, Jennifer! -Kim
hi as i said on facebook indeed it is amazing , i posted on my social madia accounts, than you
Thank you, Zouhair, I appreciate it! :) -Kim
Delicious – and the easiest lemon curd I’ve made. I’m having it tonight on your Mini Coconut Milk Muffins!
Brenda, I’m so glad to hear that the recipe was easy to make and that you are enjoying it! Thanks for your comment! Enjoy your treat. -Kim
I have been making my grandmother’s lemon curd recipe for years. The recipe has no gluten in it at all and once you put it through cheese cloth to eliminate the lemon zest it is silky smooth.
6 eggs, slightly beaten
1 stick butter
2 cups sugar
Juice and zest from 2 large lemons
put all ingredients in double boiler. Stir with silver knife and then do not stir again until the butter has melted and only stir slightly Let the curd cook until thick, about one hour or so. Once it has cooled, strain curd through cheese cloth. Store in glass jar and enjoy.
Hello, Holly. Thank you for sharing your grandmother’s recipe. It’s so nice to have family recipes to help us keep connected to our families and traditions. I bet you think of her every time you make her recipe. Have a nice day. -Kim