Sugar-Free Lemon Curd

sugar-free lemon curd
Sugar-free lemon curd is surprisingly easy to make!. Nicki Dowey/StockFoodCreative/Getty Images
  • Prep Time
    10 min
  • Cook Time
    5 min
  • Total Time
    15 min
  • Yield
    about a cup

I love lemon curd, which is almost always made with lots of sugar. You can spread this sugar-free version on a low-carb muffin, pancake, or biscuit.

Using fresh lemon juice tastes best, although an organic brand available near me (Santa Cruz Organic) is almost as good. Other bottled lemon juice I've tried doesn't taste as good, so I can't recommend it. Lemon zest adds even more flavor for almost no carbs, but I like smooth lemon curd, so I don't use it.

Once you've made the curd, you can make easy desserts from it such as Lemon Mousse. I also like to spread it on the top of low-carb desserts such as Lemon Cheesecake and Italian Easter Pie.  Also, lemon curd is essential for my Low-Carb Lemon Bars.

You can use lime juice to make lime curd using this same recipe.


  • 4 Tablespoons of butter (½ stick)
  • ½ cup of lemon juice, preferably fresh
  • Sugar substitute equal to 1 cup of sugar. I prefer liquid concentrates (powdered sweetener may have off-flavors and extra carbs)
  • 3 eggs
  • 1 egg yolk
  • 1 small pinch salt


1) Cut the butter up into pieces (around 8 to 10 pieces is good), and then put them into the freezer.

2) Blend the rest of the ingredients together, with either a stick blender or standing blender.

3) Pour the mixture into a in small saucepan or (even better) a double boiler, and heat slowly. Whisk or stir frequently to keep lumps from forming (a whisk will work better than a spoon for this). When the curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove it from heat (don't let it get to boiling).

4) Immediately whisk or stir in the butter. Keep stirring until the butter is melted and incorporated.

5) Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter, or some more sweetener.  The curd will continue to thicken as it cools, so don't worry if it seems a bit thin.

6) Put the curd into an airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using.

It can keep in refrigerator up to one week.

Nutritional Information: Each Tablespoon of lemon curd has a little less than half a gram of effective carbohydrate plus 1 gram of protein, 3 grams of fat, and 30 calories.

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