Easy Low-carb / Keto Sugar Free Lemon Curd (4 Ingredients!)

Lemon lovers, you’re simply going to love this recipe. This sugar-free lemon curd recipe is the perfect blend of creamy sweet tangy lemony goodness.

You’ll love how easy it is to make this lemon curd at home, plus all of the lusciously delicious lemony ways to use it.

Lemon curd is such a nice treat, but it’s typically loaded with refined sugar and it isn’t cheap to buy either.

That’s one big reason why I love this recipe. It’s of course delicious, but it’s made with wholesome ingredients and is fairly easy to make as well.

And let’s not forget that lemon is a fruit. I’m not going to be claiming that you can simply eat lemon curd all day to get your vegetable and fruit quotas in for the day (hello, this is a dessert), but it’s nice to know that you’re getting some nutrition at the same time that you’re enjoying one of the loveliest treats around.

Oh, and if you use pastured eggs and quality honey, then that moves the needle even higher on the nutrition content of this spread.

Ingredients

Lemon: Lemon is the star of the show with lemon curd. You could always substitute lime for lime curd, but you’ll need to add additional sweetener. Fresh-squeezed lemon juice is best, but I really love this bottled juice. Since you’re heating the lemon, the enzymes will be destroyed anyway. Just for sure do not use “ReaLemon“, okay?

Sweetener: You can use almost any sweetener you like, just make adjustments if needed. The measurement for the low-carb sweetener in this recipe is for a 1:1 substitute for sugar. Some sweeteners don’t have the same sweetness of sugar.

You can use maple syrup or honey, however, if you use coconut sugar, the curd will be darker, but it will work. Maple syrup and honey are sweeter than sugar so you’ll want to use 1/3 to 1/2 the amount.

You can also reduce the amount of the main sweetener to 3/8 cup and use 1/16 teaspoon of stevia extract.

Eggs and egg yolks: You can make this recipe either as written, or if you want to make a lemon curd using only egg yolks, you can substitute 2 yolks for each whole egg.

Butter: This curd tastes better with butter for sure, but if you like you can use a quality palm shortening or coconut oil for a dairy-free lemon curd.

Salt: Optional, but I always use a dash of salt (at least) in all of my sweet recipes. It brings out the sweetness more. Highly recommended.

Egg Yolks Only vs Whole Egg Lemon Curd

There are really two ways to make a lemon curd. The traditional way is to only use the egg yolks, but some people use the whole egg. That method does saves separate the egg from the white, and you end up with a fluffier lemon curd. Plus you don’t have to figure out what to do with the whites.

However, you have to be really careful not to overheat the curd. Lemon curd made with just yolks is creamier and more rich.

This recipe is the best of both worlds. Just 2 whole eggs, but you can use all yolks if you like. I personally prefer this recipe for a bit of lightened-up flavor, but the all-yolk version is really nice as well.

Ways to Use This Keto Lemon Curd

This easy lemon curd is so versatile, you’ll love all the ways to use it to bring delicious creamy lemon flavor to so many dishes.

• stir it as an add for ice cream as a lemony swirl to make lemon curd ice cream or blend in fully for a keto lemon ice cream
• top ice cream
• top waffles, pancakes, or french toast
• top hot cereal like oatmeal, cream of wheat, or cream of rice
• use as a cookie frosting
• spread on bread, toast, or biscuits
• use as a layer in parfaits
• as a topping for panna cotta
• stir into puddings either completely or as a swirl (for example, stirring into plain or fruity chia pudding. It would taste great in this Blueberry Chia Pudding.
• stir into whipped cream
• spread on top of cheesecake
• stir berry preserves or berry sauce into small dishes of lemon curd and top with whipped cream
• stir into cream cheese to use as a fruit dip
• use as filling for a keto lemon meringue pie
• use as filling for a sugar-free lemon curd cake
• glaze salmon, chicken thighs, or breasts
• sandwich between cookies
• top baked oatmeal
• fill cupcakes
• fill tarts like these gluten-free lemon tarts

Recipe Notes

Double Boiler Alternative: You can also make this curd using a saucepan over low heat, but you’ll have to take extra care to not overheat the curd.

To use the bowl method, fill a saucepan with some water and place a large bowl on top of it, making sure it’s not touching the water, and keep the stove temperature on a low simmer.

Heating Information:  Make sure that the water doesn’t boil vigorously or touch the bottom of the top double-boiler pan or bowl. You only need steam for the curd to cook.

Lime Curd Alternative: Simply use lime juice and zest in place of the lemon juice and zest. Likely you’ll want to add a bit more sweetener as well.

How to Store

Lemon curd should keep in your refrigerator for up to a month. (source) You can also store it in the freezer for at least one year, depending on your freezing technique. To thaw, transfer the curd to the fridge for at least 24 hours before you plan to use it. After thawing, you should plan to eat it within 4 weeks.

More Easy Sugar-free / Keto Dessert Recipes

Here are some more easy low-carb dessert recipes you’re sure to enjoy.

• 5 egg yolks
• 2 eggs (or an additional 4 egg yolks)
• zest of 1 lemon
• 6 tablespoons lemon juice (fresh from 3 large lemons or 4, if small, or bottled)
• 2/3 cup sweetener (75 grams)
• 1/4 cup chopped butter (60 grams)
• dash salt

• Fill a large bowl with the eggs and egg yolks, lemon zest, sweetener, lemon juice, and salt.

• Place the bowl on top of a saucepan. Heat the water over low heat and start to whisk.

• Stir continually while the curd thickens, to prevent the mixture from sticking to the bottom of the pan. Take care to not let the mixture heat too quickly to prevent the eggs from cooking separately from the curd.

• Heat and whisk until the curd reaches 170 degrees Fahrenheit. If you don’t have a cooking you can stop stirring and heating when the curd is a lumpy solid state. This should take 10-20 minutes.

• While the curd is still hot, fold the butter gently into the curd until it’s completely melted.

• If desired, strain the curd to separate out any zest pieces or bits of egg that may have solidified.

• Let the curd cool to room temperature or place in the refrigerator to chill. If desired, place plastic wrap on the surface of the curd or cover with a bowl to prevent a ‘surface skin’ from forming.

Sweetener: You can use almost any sweetener you like, just make adjustments if needed. The measurement for the low-carb sweetener in this recipe is for a 1:1 substitute for sugar. Some sweeteners don’t have the same sweetness of sugar. You can use maple syrup or honey, however, if you use coconut sugar, the curd will be darker, but it will work. Maple syrup and honey are sweeter than sugar so you’ll want to use 1/3 to 1/2 the amount. You can also reduce the amount of the main sweetener to 3/8 cup and use 1/16 teaspoon of stevia extract. Eggs and egg yolks: You can make this recipe either as written, or if you want to make a lemon curd using only egg yolks, you can substitute 2 yolks for each whole egg. Double Boiler Alternatives: You can also make this curd using a saucepan over low heat, but you’ll have to take extra care to not overheat the curd. To use the bowl method (aka “DIY Double Boiler”), fill a saucepan with some water and place a large bowl on top of it, making sure it’s not touching the water, and keep the stove temperature on a low simmer. Heating Information:  Make sure that the water doesn’t boil vigorously or touch the bottom of the top double-boiler pan or bowl. All you want and need is steam for the curd to cook. Lime Curd Alternative: Simply use lime juice and zest in place of the lemon juice and zest. Likely you’ll want to add a bit more sweetener as well.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.