Deliciously tart and bright, this sugar-free lemon curd comes together in 10 easy minutes with no double boiler or food processor needed. Run, don’t walk, to your keto kitchen to make this low carb lemon curd today!
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
Did you know about 20 years ago I took Culinary Arts at my local community college? The program was quite comprehensive and I fully intended to work in restaurants upon graduation. Instead, we bought a house in another town and began our adoption journey.
A favorite recipe I learned how to make in class was lemon curd. I had always thought that making it would be hard but it’s super quick and easy. No fancy equipment here – just a pot and a whisk!
The best sugar-free lemon curd you will ever eat!
It’s not surprising that often times the foods that are the most delicious are the foods that are the simplest to make. This easy lemon curd recipe is no exception. It’s tangy and bursting with bright lemon flavor. It’s so delicious I could eat it right off the spoon.
My sugar-free lemon curd gives you all the tangy flavor of traditional lemon curd with no added sugar. Instead I use a natural low carb sugar alternative: an erythritol and stevia blend which measures 1:1 for sugar.
Are Lemon Curd and Lemon Pie Filling the Same?
No. Lemon curd is a tart spread flavored with lemon juice and zest. Its main ingredients are eggs, sugar, and lemon. It’s cooked on the stove like a custard and served chilled.
Lemon curd is slathered on bread and pastries at breakfast, spooned over cakes and used to fill crepes, tarts and cakes. It is not a pie filling, but can be made into a pie filling upon altering the recipe.
Lemon Curd Pie made with this sugar free lemon curd recipe.
Low Carb Lemon Curd Ingredients
A good lemon curd doesn’t call for many ingredients. Mine calls for whole eggs, egg yolks, lemon juice, lemon zest, butter, and natural low carb sweeteners.
Adding a tablespoon of arrowroot/cornstarch helps thicken this into the most beautifully silky custard. Although, the cornstarch or arrowroot is optional, don’t omit if you plan to use this lemon curd to make my lemon curd pie. Omitting the starch lowers the total carbs for the whole recipe by 7 grams and results in a thinner (runnier) spread.
What Kind of Lemons Should I Use?
Lemons are the star of this recipe, contributing the citrusy bright flavor that I love so much. Because they are so important, you need to make sure you use the right lemons. 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 taste this and find that it is a little too tart for your liking, balance the tartness out by using a little more low carb sweetener. If the lemons are more watery, which sometimes they are, and the flavor isn’t tart enough add 1-3 packets of True Lemon crystallized lemon juice. It can be found in the grocery store or on Amazon. They also make great lemon mug cakes!
Make This Easy Lemon Curd Recipe in Minutes!
This recipe is very easy to make and only takes a few minutes. You only need a sieve, a pot and a whisk! (See post for complete instructions.)
- Stir the dry ingredients together in a medium pot.
- Roll the lemons on the counter to get them juicy.
- Zest the lemons, juice them, and measure ¾ cups of juice.
- Separate the eggs adding the yolks to the whole eggs and beating well.
- Strain the juice and eggs into the pot and whisk ingredients to blend.
- Place the pot over medium-low heat and whisk until the curd is thickened and coats the back of a spoon.
- Add the remaining ingredients.
- Cool and refrigerate in an airtight container.
- Use within two weeks.
While you can keep this sugar free lemon curd stored in your fridge for 2 weeks, it won’t last that long. Trust me! Everyone will go crazy for this delicious tangy spread!
Low Carb Lemon Lush made with sugar free lemon curd.
What To Do With Lemon Curd or Put Lemon Curd On?
While eating it directly off a spoon certainly is an option for fellow lemon lovers, you can use this sugar-free lemon curd for the following delicious things:
● Lemon Curd Pie
● Low Carb Lemon Lush
● low carb lemon tarts
● Low Carb Crepes
● slathered on low carb toast, scones and muffins
● spooned over low carb angel food, bundt, and pound cake
● used between layers in low carb layer cakes like this Coconut Lemon Curd Cake I developed for All Day I Dream About Food
● low carb cupcake and pastry filling
● low carb lemon curd ice cream
● mixed into yogurt
And if you aren’t going to eat it yourself, you can put it in a pretty jar and tie a bow on it and give it to your friends and family this holiday season. Everyone raves about this lemon curd so it’s a gift you know will be appreciated and enjoyed.
My Favorite Low Carb Lemon Curd
Ingredients
- 3/4 cup (6 ounces) lemon juice, about 3-4 large lemons
- 1/2 cup low carb sugar (or Swerve, or Lakanto Monkfruit)
- 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 arrowroot powder (tapioca starch or cornstarch)
Instructions
- Measure the erythritol and 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.
- Store in an airtight container and refrigerate up to 2 weeks.
- Makes about 2 cups. Serving size is about 3 tablespoons with 2.5 net carbs per serving.
Nutrition
Would xantham gum work instead of cornstarch?
Hi Karen. Xanthan gum makes things slippery. If you are using this to fill a cake, to make the lemon cream pie or to use in the lemon lush, use the cornstarch or arrowroot powder stated in the recipe. My arrowroot powder has lasted for years because I only use small amounts in just a few recipes. I test my recipes extensively with all kinds of thickeners before sharing and if I add starch as an ingredient, it’s because it produced the best possible result. Xanthan gum makes things slippery and dulls flavor. I’m interested in sharing the best texture and tastes, not a “good enough” result.
If you decide to use xanthan gum, mix it into the sugar so it doesn’t clump. If you are using the lemon curd as a dessert topping, you may omit the starch altogether. This recipe produces a thick lemon curd. You may prefer a thinner one depending on use. -Kim
So tasty. Great tart lemon flavor. Easy to prepare. I substituted liquid stevia for stevia glycerite. Make sure you have 8 eggs on hand, because you need 4 yolks and 4 whole eggs.
I just made the lemon curd recipe and it turned out fabulous!! Thank you for sharing your recipes. I can’t wait to try many more!
Why does mine keep coming out tasting metallic!!?? I’ve tried twice!!! 😭😭😭
Hi Amy. What sweetener are you using? Are you using fresh lemon juice or bottled? What type of pot are you using? Swerve leaves a metallic taste in the back of my mouth so I prefer using an Erythritol/Stevia blend or a mixture of half regular erythritol and half Bocha Sweet. That seems to be my favorite combination at the moment. If you are using fresh, whole lemons, make sure to wash and scrub them very well because they may have pesticide on their skins. I’ve not made the recipe with bottled lemon juice, so I don’t know how that would turn out. If you have aluminum pans or use an aluminum whisk or spoon, the acid is breaking down the aluminum into the lemon curd. These are all things to look into. Also, you may want to replace one of the whole eggs with 2 egg yolks. -Kim
I’ve got a recipe calling for lime curd, have you ever tried making lime curd with this recipe?
Hi Lisa, actually I have. The amount of lime zest depends on the taste buds of the person making the lime curd, though. Lime zest can be bitter sometimes. -Kim
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
what is this stevia glycerite
Hi Jacolyn. Stevia glycerite is a concentrated viscus liquid stevia product which I do not find bitter like other liquid stevias. I love it and use it in smoothies, salad dressings, and marinades as well as dessert recipes. I use it because erythritol tends to recrystallize in wetter recipes, forming crunchy clumps. Therefor, I use a smaller amount of erythritol based sweeteners and bump the sweetness with 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