Keto Lemon Curd
This sugar-free and Keto friendly lemon curd has great sweet and tangy flavor that’s just as good as the traditional version, without all the carbs.
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❤️ Why You’ll Love this Keto Lemon Curd Recipe
- Easy to make
- Same texture and great flavor of traditional lemon curd
- Sugar-free and low in carbs
- Great to use in so many recipes
What do you do when life gives you lemons? Make lemon curd, of course! I absolutely love lemons, in drinks, in desserts, in savory dishes, pretty much any way I can get them.
If you have never made lemon curd before, it’s a soft and smooth spread type custard filling often used in tarts and as a filling in pastries.
This lemon curd is tart and sweet, very creamy and speckled with little flecks of lemon zest for extra flavor. You can also use it to make my Lemon Mascarpone Tart or my Lemon Meringue Cupcakes!
🛒 What’s in Keto Lemon Curd
- Fresh lemon juice
- Lemon zest
- Swerve confectioners
- Grass-fed unsalted butter
- Eggs
- Salt
*Exact measurements are listed in the recipe card below.
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How to Make Keto Lemon Curd
Add the butter to a saucepan on very low, then whisk in the sweetener.
Whisk in the eggs, then the salt, lemon juice and lemon zest.
Turn the heat up to medium-low and cook for about 6-8 minutes or until it thickens enough to coat the back of a spoon.
Tip: The key to this curd coming out smooth and creamy, is to whisk the entire time!
Remove from the heat and cover with plastic wrap, making sure it’s actually touching the curd (to prevent a skin from forming).
Chill in the fridge for about an hour. And that’s it! It’s just that easy to make your own Keto lemon curd.
Is Lemon Curd and Lemon Pie Filling the Same?
Both lemon curd and lemon pie filling have a delicious lemony flavor but the texture and uses are different. Lemon pie filling uses cornstarch to thicken the mixture and has a thicker texture than lemon curd.
Lemon curd has a more intense lemon flavor and is thickened with eggs and additional butter than what pie filling uses. It can be used for many things including a spread for Keto Pancakes or crepes or used to create these cute little Lemon Curd Thumb Print Cookies.
Does Lemon Curd Contain Sugar?
The classic version does contain sugar, so it’s not idea for a low carb diet. However, this Keto Lemon Curd uses a Keto friendly sweetener that has zero net carbs, making it idea for Keto!
Since the traditional version contains sugar, yes it would be too high in carbs for Keto.
Is Lemon Keto Friendly?
They absolutely are! In fact, lemons are recommended on Keto because of their many health benefits. Where you typically avoid a lot of citrus fruit on Keto, lemons are the exception.
Is Lemon Curd Healthy for You?
Lemons are naturally low in sugar, a great source of Vitamin C and contain antioxidants that promote healthy digestion and aid in fluid retention. There’re many other great health benefits discussed in this article on Healthline.
Can I Freeze Lemon Curd?
You sure can. In fact, when frozen in an air tight container it can last up to several months without effecting the taste or quality. That makes it a great make a head recipe for meal prepping desserts in advance.
To thaw, move the container from the freezer to a refrigerator over night. After you have thawed it, you can store it in the refrigerator for a couple of weeks.
If you need more inspiration for ways to you this sugar free lemon curd, try these Lemon Meringue Cupcakes!
You can also it to make this luscious Lemon Mascarpone Tart.
If you are short on time, you can make my 5 Minute Microwave Lemon Curd instead! It’s super easy to make and have all the same great flavors of these traditional stove top method.
More Keto Lemon Recipes
- Lemon Bars
- Strawberry Lemonade Cake
- Lemon Cheesecake Mousse
- Lemon Poppy Mini Bundt Cakes
- Lemon Cupcakes
- Blueberry Lemon Muffins
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Keto Lemon Curd
RECIPE VIDEO
Ingredients
- 1/2 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 3/4 cup swerve confectioners (or erythritol)
- 1/4 pound grass-fed unsalted butter (at room temperature)
- 2 Whole eggs
- 3 Egg yolks
- 1/4 teaspoon Salt
Instructions
- The key to this curd coming out smooth and creamy, is to whisk the entire time!
- Remove from the heat and cover with plastic wrap, making sure it's actually touching the curd (to prevent a skin from forming). Chill in the fridge in an airtight jar and enjoy!
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Thank You FOR SHARING 👍🏼♥️ this looks SUPER YUM 😋❗️ G-d♥️Bless 😊
Thanks so much.
I didn’t have Swerve and I knew the granular monkfruit sweetener would would crystalize, so I used the coconut sugar I had on hand. It’s not keto but it’s lower glucose than sugar. Tastes fantastic, great consistency, and was super easy. The coconut sugar made the color more like caramel than lemon, but the taste did not disappoint. This is a keeper!
I love how you were able to make changes to suit what you had on hand. I am so happy you loved it.
ALTHOUGHT IT TASTED FINE, IT STILL CRYSTALLIZED AFTER COOLING. I USED CONFECTIONS SUGAR. WHEN I WARMED IT, IT DISSOVED, BUT I REALLY DIDN’T WANT IT WARM. ANY SUGGESTIONS FOR NEXT TIME?
I’m not sure why it crystallized, mine doesn’t seem to do that when I use the powdered. Alternatively, you can use allulose instead, just be sure to use close to 1 cup, since allulose isn’t quite as sweet as Swerve.
Can I use all egg yolks? I have plenty leftover from a keto angel food cake.
I’ve never made it that way, so I can’t say for sure how it might turn out.
Should have strained it! Came out grainy probably from the lemon zest! I reheated it then strain,was much better😉
I make mine in the Instant Pot, so easy!
Sounds like a great idea!
Do you have the instructions for making in instant pot?
I’ve never made lemon curd in the Instant Pot, but I do have a 5-Minute version that is super quick and easy. https://ketocookingchristian.com/5-minute-microwave-lemon-curd-keto-and-low-carb/
This is amazingly delicious! I used 4 medium sized lemons, halved the amount of sweetener, and left it in the fridge overnight to firm up. By the next day, the strong after taste of the sweetener had disappeared completely (thank goodness). It made the perfect topping for mini baked cheesecakes and the perfect filling for keto lemon meringue pie!
Cheesecake and lemon meringue pie both sound fantastic! Glad you enjoyed the curd, thanks for letting me know!
This turned out so well… Thanks!
So good! This is my first attempt at lemon curd. Only thing I did differently is dump it all in the pan at the same time. Came out beautifully! Thanks for sharing 😊
Hi Debbie,
Glad to hear it turned out for you! Enjoy 🙂
Hi. This looks delicious. My question is about baking with it. I’ve seen cookies that are two parts, a bottom cookie, and a top cookie with a hole cut out and fruit jam filled in the hole. I wondered if this lemon curd could be the filling on that type of cookie?
Thanks.
Hi Valeria,
As long as the recipe calls for lemon curd, I don’t see why not! It’s honestly exactly like the stove top version, just made a little differently, but it sets up the same way. I hope that helps!
thank you for the recipe, how long does the lemon curd stay good for?
I would say 5-7 days should be fine. Any longer and I’d recommend freezing the rest.
Does the texture change when you freeze it?
I’ve never had an issue with texture, after freezing my lemon curd.