Tangy, beautifully creamy and just on the right side of sweet – this zingy sugar free lemon curd tastes delicious! Learn how to make lemon curd at home in only ten minutes, you won’t believe how simple it is.
I’ve never come across a sugar free lemon curd brand in the shops. But I have to admit, even the full-on sugar versions I have tasted have not knocked my socks off. Too sickly sweet, not tangy enough – just not fresh-tasting, if you know what I mean.
We all know that all homemade breakfast spreads tastes miles better – just try my simple sugar free nutella, my sugar free strawberry jam or this sugar free blueberry jam. Once you’ve tried this recipe, you can add lemon curd to your personal list. It’s like a ray of sunshine on your table!
Traditionally, lemon curd is made with only four ingredients: lemon, sugar, butter and eggs. We’re replacing the sugar with powdered erythritol, which instantly makes the recipe Keto and low carb.
Some people like to add lemon zest to the curd. I’ve left it as an option in this recipe – in my opinion it’s not necessary, but it certainly won’t do any harm either. Butter lends creamy richness, with the added benefit that you won’t need to butter your toast before spreading your curd. The beauty of all-in-one food!
There are two schools of thought in terms of the eggs. Recipe use either the entire egg or only the egg yolk. If you use the yolk and the white, you’re running the risk that the egg white curdles if the temperature is too high. Then you have no choice but to strain out the congealed whites. If it all works out though, the resulting curd is lighter in texture.
I like my lemon curd with yolks only because it’s far creamier and sumptuous. I love it’s rich and jiggly texture, similar to a wonderfully wobbly mayonnaise.
How to make lemon curd – step by step:
1.) Melt the butter over a low heat.
2.) Take the saucepan off the heat and whisk in the freshly squeezed lemon juice, egg yolks and powdered sweetener.
3.) Return the pot to the stove – make sure it’s a low heat again. Whisk continuously until the mixture starts to thicken and has the consistency of a mayo. This takes a few minutes.
Fill into a jar and store in the fridge!
Sugar Free Lemon Curd Recipe Tips
It’s essential that you use powdered and not granulated sweetener. Unlike sugar, erythritol has a tendency to re-crystallise once it cools down. You don’t want any crunchy bits in your lemon curd when you’re taking it out of the fridge the next day! Any powdered sugar replacement works – you could use Swerve or xylitol in place of the erythritol, too.
The acid in the lemon preserves the curd. I have had mine in the fridge for two weeks and it still tastes great.
It’s best to use sterilised jars to store the lemon curd. Wash your glass jar in the dishwasher or with soapy water. Rinse with boiling water. Then place in the oven on a baking sheet at 140 Celsius / 280 Fahrenheit to dry completely.
This recipe makes about 350 ml / 1 1/2 cups of lemon curd. I calculated a generous 2 tablespoons per portion.
How to enjoy your lemon curd
We have been eating this lemon curd on my easy Keto Buns. If you don’t have much time, you could also spread it on a slice of Keto microwave bread, which you can make in minutes!
Try it on this sugar free vanilla ice cream. I think a ripple of lemon curd would take it to the next level!
Have you tried my Keto lemon bars? It’s a really popular and super simple cake recipe. You could top it off with a frosting made from sugar free lemon curd and whipped cream!
Last but not least, you can use this recipe as a filling for a sugar free lemon pie. Simply use the crust of my low carb chocolate tart!
Tried this recipe? Give it a star rating below!
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How to Make Sugar Free Lemon Curd
Ingredients
- 1/2 cup / 120g butter
- 1/2 cup / 120ml lemon juice (ca 4 lemons)
- 6 egg yolks
- 3/4 cup / 90g powdered erythritol
Instructions
- Melt the butter over a low heat in a saucepan.
- Take the pot off the stove and add the lemon juice, powdered sweetener and egg yolks.
- Return the saucepan to the stove (low heat). Whisk the mixture continuously for a few minutes until it thickens.
- Fill into an airtight jar and store in the fridge.
Notes
Nutrition
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Cass says
I had a LOT of crustallisation. I’ll try it with xylitol next time and keep my fingers crossed
Katrin Nürnberger says
Hi Cass, I wonder if different erythritol brands would differ in terms of how much and how quickly they crystallise. I’d be interested to hear how much of a difference if will make using xylitol. It does crystallise less than erythritol.
Susan walker says
I’ve just made your wonderfull lemon curd, I used all the ingredients you wrote. Took it out of the fridge the next dsy, and it’s crystallised. I followed the instructions, what did I do wrong
Katrin says
Oh, what a shame! Which brand erythritol did you use? I did have a teeny weeny bit of crystallisation the next day – I have not yet found a way to avoid it completely – but it was localised and not really noticeable. Did yours TOTALLY crystallise? So I’m thinking it could either have something to do with the brand or that your fridge is maybe exceptionally cold and that could have affected the outcome?
Susan walker says
I must admit the fridge was cold, so I turned it down. I used the 100%natural erythritol (powdered sugar). It still taste delicious, and the crytallation was alot. But I will persever.
Marta says
Wow! Just wonderful recipe. Try it for the first time 1/2 batch and it is delicious. Happy to do tartalets with this lemon curd!
Katrin says
Glad you like it! Yes, this curd is fantastic in little tartlets 🙂
Ross says
I’ve made this twice now,absolutely love it, i used it as filling on a lemon cake,thank you for recipe, it’s so easy to make.
Beth says
I absolutely crave lemon curd but I’m sugar free so this is a Godsend! So delicious. I used Confectioners Swerve and noticed that it did recrystallize somewhat in the jar upon cooling. Any ideas on how to avoid that next time?
Katrin says
Hi Beth, the re-crystallisation of erythritol is a bit of a problem and I don’t think it can be avoided completely. I find it happens on the edges of the jar, after a few days in the fridge. I recently made a sugar free syrup with water, powdered erythritol and xanthan gum and it remained liquid in my fridge for WEEKS before it started to crystallise. Therefore, I think adding a pinch of xanthan gum MAY help with this issue. Otherwise, regular stirring doesn’t harm.
Ruth Heller says
Combing through your fantastic website I came across your home-made sugar free Lemon Curd. I tried Lemon Curd during my last stay in London, and as I loved it so much I bought 2 jars to take them home. They didn´t last for long. And it’s quite difficult to get them here.
I was really surprised how easy it is to make it yourself. As the four ingredients required I had at home, I started immediately to try this recipe out. The result is more than satisfying, it’s really exceptionally good. As I added lemon zest, the taste is fresh and zingy, much better than the processed version. What a great idea! I’m really thankful to you.
I’m sure this lemon curd will be a perfect filling for a lemon cake. I’ll try it out soon.
Lots of thanks for your delicious and always surprising recipes everybody can prepare at home easily.
Your instructions are always well thought out, nearly foolproof. This way we followers can create healthy and yummy dishes, ready in a wink.
Katrin says
I’m so glad you’re enjoying the recipe!
Bente says
I’ve been craving lemon curd and found this recipe. I normally don’t comment, but it’s so good I just had to! I agree with you that using only the yolks make lemon curd taste so much creamier.
Katrin says
So happy you like the recipe!
Wanda says
This lemon curd is absolutely amazing! I had it on my favourite low carb bread (your almond flour bread recipe!) Creamy silky and delicious
Katrin says
Thank you for your kind words!!!!
June says
I have just finished the jar I made last week. Will definitely be making this again soon. Thank you for another great recipe!
Katrin says
Glad you like it June!
liz says
can i use dextrose instead
Katrin says
Yes, as long you’re using a 1:1 sugar replacement you can swap out the erythritol for anything else.
Jeannie says
I’ Going to make a Keto lemon bunt cake count I possibly use this lemon curd in the center before baking?
Katrin says
That is a good question. I wonder if it would end up being a bit firmer as the egg yolks will firm up. That said, the butter will keep it soft. I’d say give it a try, it’s an interesting experiment!
Helen Caluette says
How long will this keep?
Katrin says
Mine was fine for 2 weeks. The acid in the lemon curd preserves it quite well. I’ve kept mayo (oil, lemon and yolk) in the fridge for over 3 weeks. I guess at some point the butter will go rancid, but so far, so good.
Nicky Lock says
I love this idea….I’m going to experiment with it in the thermometer and see if I can use whole eggs.
Katrin says
Let me know how you get on Nicky! I wouldn’t use all 6 whole eggs, you’d end up with a HUGE amount of curd – maybe 2-3 whole plus 3 yolks?
Abby says
This sounds great… I love anything lemon ! you sure can’t beat the carb count & 2T serving is quite generous….. Thanks for doing all the work and sharing this recipe.
Katrin says
Hope you’ll give it a try Abby! 🙂