Tangy, beautifully creamy and just on the right side of sweet - this zingy sugar free lemon curd tastes delicious! Learn how to make keto 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!
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
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.
Tracey Digiglio
Very easy to make, yummy
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.