Sweet and tart lemony goodness in this easy to make, classic sugar free version of Lemon Curd!
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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, this is the best Low Carb Lemon Curd recipe and you simply must try it!
This lemon curd is tart and sweet, very creamy and smooth, with tiny flecks of lemon zest for extra flavor. You can also use it to make my Lemon Mascarpone Tart or my Lemon Meringue Cupcakes!
How to Make Keto Lemon Curd
Ingredients
1/2 cup Fresh Lemon Juice
2 tablespoons Lemon Zest
3/4 Cup of Swerve confectioners (or erythritol)
1/4 pound grass-fed unsalted butter, at room temperature
2 whole Eggs
3 Egg Yolks
1/4 teaspoon of 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).
Chill in the fridge and enjoy!
You can use this to fill my Lemon Meringue Cupcakes!
You can also it to make my Lemon Mascarpone Tart.
If you are short on time, you can make my 5 Minute Microwave Lemon Curd instead!
More Keto and Low Carb Lemon recipes…
Lemon Bars
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
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). Chill in the fridge and enjoy!
NOTES
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.