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With a handful of ingredients, fresh lemons and a microwave, you can have homemade lemon curd within 5 minutes!
I’ve been making traditional lemon curd for years and I absolutely love it! This is a quick method of making Low Carb lemon curd that is just as delicious, but is much easier.
I found the most beautiful lemons at the grocery store and just had to put them to good use!
Trust me when I tell you that it is every bit as good as when you make it with the traditional method! I use this lemon curd to fill my Lemon Meringue Cupcakes, which are fantastic!
How to Make 5 Minute Lemon Curd
Ingredients
1/2 cup Fresh Lemon Juice
2 tablespoons Lemon Zest
3/4 Cup of Swerve confectioners (or erythritol)
1/2 cup grass-fed unsalted butter, melted
2 whole Eggs
3 Egg Yolks
1/4 teaspoon of Salt
Preparation
Add the eggs into a large mixing bowl and whisk.
Mix in the swerve for 2 minutes or until well combined.
Then add the remaining ingredients and mix well. Cook in the microwave for 1 minutes, remove and whisk.
Place back in the microwave to cook for another minute, remove and whisk. Repeat the process 3 more times, for a total of 5 minutes.
Allow to cool at room temperature for 10-15 minutes, then store leftovers in the fridge for up to a week, or in the freezer.
You can use this lemon curd to fill my Lemon Meringue Cupcakes…
You can also use it in my Lemon Mascarpone Tart…
Or my Mini Lemon Curd Tarts…
Note: If you prefer making Lemon Curd using the traditional stovetop method, check out my recipe here.
More Low Carb and Keto friendly lemon dessert recipes…
Lemon Bars
5 Minute Microwave Lemon Curd - Keto and Low Carb
INGREDIENTS
- 1/2 cup Fresh Lemon Juice
- 2 tablespoons Lemon Zest
- 3/4 cup Swerve confectioners or erythritol
- 1/2 cup grass-fed unsalted butter melted
- 2 whole Eggs
- 3 Egg Yolks
- 1/4 teaspoon salt
PREPARATION
- Add the eggs into a large mixing bowl and whisk. Add in the swerve and mix for 2 minutes or until well combined. Add the remaining ingredients and mix well. Cook in the microwave for 1 minutes, remove and whisk.
- Place back in the microwave to cook for another minute, remove and whisk. Repeat the process 3 more times, for a total of 5 minutes.
- Allow to cool at room temperature for 10-15 minutes, then store leftovers in the fridge for up to a week, or in the freezer.
I’ve been on a strict 20 gram low carb diet for a 1 1/2 years due to medical condition. My husband had to start low carb for his sugar so now I can afford to cook meals. I’m just learning how to cook this way and can you please tell me what lemon zest is and how long can I freeze the curd? Thank you so much for your recipes and following my Heavenly Father and sharing Christ with the world. May God bless and keep you and yours always.
Hi Ronda,
Lemon zest is just the outer rind of the lemon. You take a microplane and gently scrape just the yellow part (not the white pith) off the lemon. It has tremendous flavor, so I use it in this curd, and many other recipes. You can freeze the curd for at least a few months, in an airtight container. Thank for your kind words and blessings from the Lord, I appreciate it 🙂
I love the flavor, but why does the erythritol test gritty in this recipe.
Hi Liz,
Did you use the Swerve confectioners? Regular granular erythritol will get gritty, that’s why I use the confectioners it tends to stay smooth.
I don’t understand the serving size, it says 12 servings? But it makes 1.5 cups., so a serving is one ounce?
1 servings is about 2 tablespoons.
I’m in uk are the measurements different for uk
Hi Julie,
You can click on the “metric” link in the recipe card and it will convert all the measurements for you.
This is the best stuff ever!!! I made one mistake. I didn’t double it!
So easy to make and just luscious.
Hi Teresa,
Glad to hear you liked it! It’s amazing how good it tastes for only cooking 5 minutes in a microwave! Enjoy 🙂