This sugar-free version of lemon curd has great sweet and tangy flavor that’s just as good as the traditional version but without all the carbs.
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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.
How to Make Keto Lemon Curd
Add the butter to a saucepan on very low, then whisk in the Swerve.
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.
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 filing 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.
Are Lemons Keto?
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.
They’re 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 and Low Carb Lemon Recipes
- Lemon Bars
- Strawberry Lemonade Cake
- Lemon Cheesecake Mousse
- Lemon Poppy Mini Bundt Cakes
- Lemon Cupcakes
- Blueberry Lemon Muffins
Shop my favorite products on Amazon and check out my Keto Pantry List!
Lemon Curd – Keto, Low Carb & Sugar Free
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
PREPARATION
- Add the butter to a saucepan on very low, then whisk in the swerve. 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.
- 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). Â Chill in the fridge and enjoy!
NOTES
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!
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.