Easy Sugar Free Lemon Curd

The Easy Sugar Free Lemon Curd is a great way to enjoy a classic dessert without all of the added sugar. With a sweet-tart flavor and velvety texture, this lemon curd will have you coming back for more. Enjoy it as is or get creative with your favorite mix-ins for something truly special.

Why You’ll This Recipe

• No special equipment or techniques required.
• Enjoy a classic dessert that’s full of lemon flavor without getting an overload of sugar for a guilt free indulgence.
• You’ll use whole eggs, not just the yolks that some recipes call for.
• This low carb lemon curd is creamy and smooth with a perfect balance between sweet and tart.
• It’s the perfect recipe to make when you have fresh lemons on hand that you need to use.

If you are looking for another easy keto treat to make then you may also enjoy these Lemon Bars it will quickly become one of your favorite desserts.

Equipment Needed

You only need a few simple ingredients to help you make this creamy and simple dessert recipe. Here’s a quick run down of what you will need.

• double boiler or large pot and smaller bowl
• wooden spoon or whisk
• fine-mesh sieve or cheesecloth
• microplane zester
• plastic wrap

Ingredients

You only need a few simple ingredients to help you make this amazing yet easy dessert recipe. All of these ingredients are easy to find at your local grocery stores, so you won’t have to worry about finding any specialty ingredients.

• large eggs
• sugar alternative equivalent (I use Allulose or a mix of Monk Fruit and Allulose)
• fresh lemon juice – don’t buy the bottled lemon juice.
• unsalted butter
• lemon zest for an extra zing of lemon flavor

How to Make Easy Sugar Free Lemon Curd

Making this recipe is easy and straightforward. Just follow the instructions below and you will have a creamy and tangy dessert in no time at all.

Step 1: Heat the eggs, sweetener and lemon juice

In a non-reactive bowl, over simmering water, whisk eggs, sweetener, and lemon juice until blended.

Step 2: Stir constantly for 10 minutes

Stir constantly to prevent the mixture from curdling. The consistency should look like hollandaise sauce and will take close to 10 minutes of constant stirring. If you have a candy thermometer, you want the temperature to reach 160° F.

Step 3: Strain the curd (optional)

Remove from the heat and place through a strainer over a bowl. You can save this step if you notice that your curd is perfectly smooth without any remnants of cooked egg white.

Step 4: Add the butter

Add the butter to the warm lemon curd, stirring until it has fully incorporated into the curd.

Step 5: Stir in the lemon zest if adding

Stir in the lemon zest for an extra zingy flavor. Immediately place plastic wrap directly on the curd to prevent a film (skin) from forming.

Step 6: Cool and then refrigerate

Let it cool at room temperature, then refrigerate.

Macronutrients – for sugar free curd

This low carb lemon curd has only 1 net carb per servicing. My classic lemon curd recipe with granulated sugar is 25 net carbs per serving.  You’ll also notice that the sugar free version has half of the calories of the traditional lemon curd recipe.

What To Serve With This Dish

I love to serve a simple dessert like this one with a meal like this Air Fryer Salmon Fillet and a side of this Baked Zucchini Squash. It’s a light and healthy meal that is always a crowd pleaser.

Ways to Use Lemon Curd

Once it is cold it can be added to a bowl of plain yogurt, parfaits or topped on desserts like I did with these Lemon Curd Thumbprint Cookies, but feel no shame if it goes from spoon straight into your mouth!

A knife full on a biscuit or piece of toast is delicious. Add to these individual pavlova nests or how about making sugar free lemon curd bites?!

Substitutions and Additions

Here are a few ways that you can personalize this delicious recipe.

• You can jazz up your lemon curd with some fun mix-ins, like chia seeds or coconut flakes. Or, to make it extra special, try adding a dollop of freshly whipped cream on top.
• For an interesting twist, you could also add some liqueur like homemade limoncello to the mixture at the end for an adult treat!

How To Store

If you have any leftover lemon curd, it can be stored in an airtight container for up to a week in the refrigerator. It’s also great for freezing and can last up to three months!

Sandra’s Pro Tips

Do you want to make sure that your lemon curd recipe turns out perfectly every time that you make it? Here are a few tips to help you along the way!

• For this recipe you are using a double boiler method, however you will need to make sure to use a bowl that is not reactive for the small bowl.
• Make sure that the bowl is heatproof and fits over the larger pot.
• Be sure to use room temperature eggs, as cold eggs can cause the curd to separate.
• Stirring constantly is key for this recipe, so be patient!
• I use Erythritol for most of my keto desserts, however it can crystalize so I recommend Allulose or a mix of Monk Fruit and Allulose. Of course you can use your favorite keto-friendly sweetener instead.
• I prefer to use a glass pyrex bowl or stainless steel bowl like this Nordic Ware Double Boiler Insert when making this recipe. Just make sure that you are using a heatproof bowl since it will be sitting over hot water.

FAQs

Do you have questions about this wonderful recipe? Here are the answers to the most commonly asked questions for this recipe.

Other Delicious Lemon Recipes You May Enjoy

• If you creamy lemon desserts like this one, then next time you may want to give this Lemon Posset recipe a try. It’s light and refreshing and perfect after a heavy meal.
• Do you have extra lemons on hand that you want a creative way to use? Turn them into a super flavorful yet healthy side dish with this Asparagus Risotto with Lemon.
• This Lemon Chicken Orzo Soup is a light meal that’s great for a chilly day or when you are feeling under the weather. It’s my favorite lemon recipe to make in the winter.

Easy Sugar Free Lemon Curd Recipe

Creamy and delicious sweet and tangy sugar free lemon curd. Enjoy in yogurt, spread on toast or add in your desserts.

4.60 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon curd, sugar free lemon curd

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 servings

Calories: 76kcal

Author: Sandra Shaffer

Ingredients

• 3 large eggs at room temperature
• ¾ cup sugar alternative equivalent Allulose
• ⅓ cup fresh lemon juice 2-3 lemons
• 4 Tablespoons unsalted butter room temperature and cut in chunks
• 1 Tablespoon lemon zest optional

Instructions

• In a non-reactive bowl, over simmering water, whisk eggs, sweetener, and lemon juice until blended. Stir constantly to prevent the mixture from curdling. The consistency should look like hollandaise sauce and will take close to 10 minutes of constant stirring. If you have a candy thermometer, you want the temperature to reach 160° F.
• Remove the pan from the heat and place curd through a strainer or cheese cloth (optional) over a bowl.
• Add the butter to the warm curd, stirring until it has fully incorporated.
• Stir in the lemon zest if using. Immediately place plastic wrap directly on the curd to prevent a film (skin) from forming.
• Cool at room temperature, then refrigerate.

Notes

Be sure to leave your eggs on the counter to get to room temperature. This usually will take about 30 minutes.

Don't leave the lemon curd unattended. Continue to stir until the mix thickens up. It will continue to thicken as it cools and after it is refrigerated.

Nutrition

Serving: 1tablespoon | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 14mg | Sugar: 1g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.