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 keto 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!
Jump to:
How is lemon curd made?
Traditionally, lemon curd is made with only four ingredients: lemon, sugar, butter and eggs. We're replacing the sugar with powdered allulose, 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 whole 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 its rich and jiggly texture, similar to a wonderfully wobbly mayonnaise.
Ingredients
You only need 4 ingredients for this recipe:
- Butter
- Egg yolks
- Fresh lemons - Always use fresh lemon juice rather than bottled
- Powdered sweetener - Allulose will give the smoothest result as it does not re-crystallize.
However, any powdered sugar replacement works. You could use erythritol monkfruit sweetener blends, Swerve or xylitol.
Until I discovered allulose, I always made the recipe with erythritol based sweeteners. There is a little re-crystallisation, but it never bothered me.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
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!
Recipe Tips
It's essential that you use powdered and not granulated sweetener. As mentioned above, 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!
This recipe makes about 350 ml / 1 ½ cups of sugar-free lemon curd. I calculated a generous 2 tablespoons per portion.
Serve with
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!
Storage
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.
The acid in the lemon preserves the curd. I have had mine in the fridge for two weeks and it still tasted great.
I have never tried freezing keto lemon curd. But it probably works well.
Related recipes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
How to Make Sugar Free Lemon Curd
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ½ cup / 120g butter
- ½ cup / 120ml lemon juice (about 4 lemons)
- 6 egg yolks
- 1 cup allulose powdered, 160g, or ¾ cup / 120g 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. Taste and adjust sweetener if necessary.
- Fill into an airtight jar and store in the fridge.
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Marta
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!
Ross
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
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
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
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
I'm so glad you're enjoying the recipe!
Bente
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
So happy you like the recipe!
Wanda
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
Thank you for your kind words!!!!
liz
can i use dextrose instead
Katrin
Yes, as long you're using a 1:1 sugar replacement you can swap out the erythritol for anything else.
Jeannie
I’ Going to make a Keto lemon bunt cake count I possibly use this lemon curd in the center before baking?
Katrin
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
How long will this keep?
Katrin
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
I love this idea....I’m going to experiment with it in the thermometer and see if I can use whole eggs.
Katrin
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
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
Hope you'll give it a try Abby! 🙂