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.
Table of Contents
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.
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
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.
|Granulated Sugar Curd||
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.
Do you have questions about this wonderful recipe? Here are the answers to the most commonly asked questions for this recipe.
A reactive bowl is typically made out of a material that reacts with acidic substances, such as lemon juice such as plastic or cast iron. The best type of bowl to use for this recipe would be stainless steel or glass.
There are several reasons why your curd may separate. It could be because you didn’t stir it constantly or the heat was too high. To fix it, simply put it back on low heat and whisk until combined.
The main difference is that curd is thicker than custard. And, custard is usually thickened with cornstarch instead of eggs like lemon curd.
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
- 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
- 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.
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.
Can this cooked curd be frozen?
Hi Suzanne! I’ve never tried to freeze curd, so I’m not sure. I believe it will freeze fine though. Let me know if you give it a try!
I made this last night and we all loved it over homemade yogurt! My only question is how much is s serving? A tablespoon? Thank you!!
Hi Kristin! Yes, that is correct!
I followed your recipe exactly. It was very delicious! My only complaint was that the erythritol was grainy after cooking. Did I do something wrongt? Otherwise it was wonderful!
I like to use the powdered erythritol. You can also grind the crystal to a powder in a blender to help break down the erythritol.
Is it the same amount if using the powdered (Swerve)?
Hi Kerre, yes, Swerve also have the same ratio 1:1. Enjoy!
I love lemon curd!! This recipe is a must try for me!
I’ve never made lemon curd bu now i’m dying to!
This looks super amazing!!!!!!!
Lemons always make me think of spring and I can’t wait to try this on so many desserts!
I have a lot of ideas floating around like mini parfaits and a trifle!
Goodness, just give me a spoon and let me eat this right from the bowl! Love that you’ve made a sugar free version, too!
Since I’ve been cutting back on granulated sugar I had to find a way to still enjoy creamy curd!
What a yummy treat! I absolutely love lemon…this will be perfect for so many different recipes!
I love lemon too, especially when I get fresh lemons from my parent’s tree!
I just love that it is so healthy! This will be a perfect treat for my Dad. My folks are visiting next week and he is diabetic. I know he will LOVE this yummy dessert!!
Your folks won’t even know that it’s sugar-free. Be sure to tell them though so they can enjoy every bite 😉
I can think of so many ways to use this sugar-free treat! I love everything about this! Yum!
Thank you, Debi. I love to pair this curd with plain Greek yogurt.
This is one beautiful treat. I am afraid it would never make it onto anything but my spoon!
Sometimes that is just enough to satisfy a sweet tooth 🙂
I absolutely love lemon curd and I love this sugar-free version! It looks absolutely creamy and delicious!
Hi Lisa! It is nice that you can enjoy this without a sugar rush. It’s delicious!
Love lemon curd and use it to make a blueberry lemon curd tart each 4th of July.
That sounds like a tasty duo, Karen!
really need this as a new dessert for my family!!! so yum!!!
It’s so easy to make, Susan and delicious!