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!
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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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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
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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. ***As an Amazon Associate I earn from qualifying purchases.
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
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Marlene
I love this receipe it is very yummy.
Nigel
Do I have to use powdered? Can I use granulated erythritol OR can I use a grinder to make my own powdered sugar as you can with normal sugar?
Katrin Nürnberger
If you're using erythritol, you need to powder it for a smooth lemon curd. You can powder it at home. If you are using allulose, granulated is fine as it melts like sugar and does not recrystallise.
claudia Funder
Hi Katrin,
GREAT recipe! Have just done a x5 (huge vat) version for Christmas gifts with home grown lemons and it made 3.1 litres. Worked very well and the colour is tremendous. It was very smooth in the cooking and thickened beautifully. Fingers crossed it doesn't crystalize. I'll warn the peeps that it might turn into lemon crunch..... Thanks for a great recipe.
Jill
Hello Claudia, I know it's been a while since your post but how did your curd turn out. Did it crystallise, because I find every batch I make with erythritol has done this. I've tried powdering it and even lower heat but it still happens. I may try stirring erythritol powder into cold curd to see what happens but I would be interested to hear your experiences. Best wishes.
Katrin Nürnberger
Hi Jill, erythritol will always crystallise a little. I have never found this too much of a problem, but if it really annoys you, try getting hold of allulose. Then you won't have that issue at all.
Joyce
Best lemon curd ever!! So easy to do we added the zest of a lemon too, it's sooo good!! The kids loved making it too, thank you for sharing!!!
Cecilia
Dear Katrin, thank you so much for this recipe and your whole website, I am just starting to live the keto life and trying to find the flavors I love the most and replicate them, so this recipe is all I needed!!
If I substitute for allulose, is for the same quantity as in the recipe??
Thanks again!!
Katrin Nürnberger
Yes, I would use the same. And then taste and see if you think you need to use more.
Cecilia
Thank you!!!
Umm Muaadh
Hi, would it be okay to use xylitol granules? I struggle with different sweetners, it's xylitol that I like the flavour of, will it work instead of erythritol?
Thank you
Katrin Nürnberger
Of course! Xylitol also works.
Rebekah
Do you put it in the fridge right away or do you let it cool first? Thank you!
Katrin Nürnberger
I would let it cool first.
Brenda
Katrin, I've made this recipe 4 times now and each time it gets better and better!! I make it in small quantities and keep some in the fridge and then pop some into small containers to freeze. It freezes and defrosts really well. Have always liked lemon curd but this low carb version is the best I've ever tasted....I love it! Thank you so much Katrin for all your amazing recipes!
Dons
I made this a week ago and OMG it’s delicious... my husband found it a bit sour, probably because I used less sugar than recipe, being diabetic I don’t have a sweet tooth anymore. Hay ho more for me, will definitely make again, delicious can eat on its own, straight from the jar 🙂
Looking forward to having with some Ice cream now my machine has arrived.
Kendall
I'd like to make this as a gift for my newly diagnosed diabetic brother. I plan to process the jar to seal it. Which sweetener will not crystallize or have an aftertaste?
Katrin Nürnberger
Use allulose! It's pricier than erythritol, but it does not re-crystallise and the taste is great.
Sharon
I used powdered monk fruit...no crunchies at all - which has always been my experience with powdered monk fruit. I had just zested a giant bag of limes for a holiday holiday project I juiced the imes the day before, thinking I'd freeze in ice cube trays for later. But then I found this recipe,while looking for a sugar free curd for a trade with a friend. (I got meyer lemons, she gets curd). when I read the comments, I had to try the lime curd, as lime is my favorite citrus fruit. Can I just say ... this recipe is a game changer!!! Soo good! I made a serious tent in the jar . Lime curd thicker than my keto bread.
Questio: can the curd be frozen successfully?
Katrin Nürnberger
Sounds great! I have never tried to freeze it, but it should work!
Tracy
Hi Katrin
Thank you for the recipe I cannot wait to try this, can I ask what butter is in your recipe, Unsalted or salted ?
I was also wondering if you could also make lime curd with the same ratio recipe, I just love anything zingy lol Thanks again for sharing.
Tracy
Katrin Nürnberger
Hi Tracy, I use unsalted butter in all my recipes. And I know that other readers have made lime curd using this recipe and liked it. I would use the same ratios.
Tracy Thompson
Thanks again
I made this late last night and it has turned out heavenly. I am going to try the lime curd next, thanks so much.
Laura
Wow! I made this last night as a birthday gift for my diabetic mum. I had some surplus that I've just tried this morning. Wow! Very slight crystallisation but I like the crunch. Its so tart and yummy you don't need much. Lovely lemon curd on bread for breakfast. Think I will have one happy mum!
Katrin Nürnberger
Honoured this recipe is going to be a birthday gift! Happy birthday to your mum 🙂
Jackie
I really wanted to love lemon curd from the shop
But couldn’t then I had left over lemons
And thought this recipe is easy so tried
Again OMG I’ve never tasted anything this this
Kept licking the spoon want eat it as it is
Delicious addictive never will I buy again
It’s the best thank you
Katrin Nürnberger
Success! I agree - tastes SO much better than anything bought in the shop! (and much healthier, too)
Margaret
I made this just to use up egg yolks after making macaroons and it turned out lovely. The simplest curd recipe I have found as well.
Vicki
I made this again yesterday and used around 60g erythritol and made up the weight to 90g with liquid fibre sugar. Absolutely no crystallisation when I took it out of the fridge this afternoon. Still tastes lovely too in the middle of lemon muffins I made yesterday
Katrin Nürnberger
Oh, I'd love to taste those lemon muffins!!!
Anna Kim Olsen
Vicky, what is liquid fiber sugar and what is its purpose.? Also, does the 90 grams equal the cup amount in the recipe for sugar?
Jackie Clifton
I had the same problem with crystallization after I put it in the fridge. The flavor is delicious, but the crystals make for an unpleasant crunchiness. Is there any way a liquid sweetener could be substituted? Maybe that would help? I used powdered Swerve.
Katrin Nürnberger
Hi Jackie, I've never used Swerve, so it's possible it crystallizes more than the erythritol I used.
I like the clear fibre syrup by Sukrin and I'm sure it would wrk well in this recipe. Just be aware that some people have reported that it raises their blood sugar.
I have just started working with allulose, which DOES NOT re-crystallize. You could try that. Or do a test with xylitol (I haven't used it in a while so cannot recall how it behaves in liquids). The other option would be to try a liquid stevia, however, you'll get that metallic stevia taste. Some people hate it, some don't mind 🙂 It may be masked quite well by the lemon, which is a strong taste.
Don
Hi, just butting, but I use Xylitol all the time and it’s fine.
Cass
I had a LOT of crustallisation. I'll try it with xylitol next time and keep my fingers crossed
Katrin Nürnberger
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
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
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
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
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!!!!
June
I have just finished the jar I made last week. Will definitely be making this again soon. Thank you for another great recipe!
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! 🙂