Go Back
+ servings
a roll spread with lemon curd on a plate with a knife and a mason jar filled with lemon curd and a silver tray with more rolls in the background

How to Make Sugar Free Lemon Curd

Spread on low carb bread for a sumptuous breakfast, ripple through Keto vanilla ice cream or use as a filling for pies and cakes! Sugar free lemon curd has many wonderful uses. If you're like me, you can even sneak a quick spoonful for a satisfying quick sweet treat.
Course Breakfast, Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings 12
Calories 101kcal


  • 1/2 cup / 120g butter
  • 1/2 cup / 120ml lemon juice (ca 4 lemons)
  • 6 egg yolks
  • 3/4 cup / 90g powdered erythritol


  • 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.


Nutrition is based on 12 generous servings of 2 tbsp each. This means you can enjoy 2 slices of bread with sugar free lemon curd for breakfast!
You can add the zest of 1 lemon to the recipe for additional zing.  Simply grate it into the mixture when you add the lemon juice. 


Calories: 101kcal | Carbohydrates: 1.2g | Protein: 1.5g | Fat: 10.4g | Sugar: 0.3g