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.
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?
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!
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.