All Day I Dream About Food

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Keto Lemon Curd Recipe

This low carb lemon curd is creamy, dreamy, lemony stuff. I’ve found a new easy method that uses whole eggs and makes the best sugar-free lemon curd ever. Lemon lovers, rejoice! There are so many amazing low carb desserts you can make with this gorgeous curd. Instructional video included.

Easy Keto Lemon Curd Recipe in a jar with lemons

Oh. Em. Gee. There are exactly 54 days until the release of Easy Keto Desserts! Not that I am counting or anything. I am not in the least bit excited for this cookbook. Nope, not me. I don’t really like dessert at all. I could take it or leave it, really. My sweet tooth is not strong and I much prefer savory keto recipes.

Giggle. Snort. Giggle giggle giggle.

I LOVE DESSERT! DESSERT MAKES ME A HAPPIER PERSON! I LOVE CREATING LOW CARB DESSERT RECIPES! YES I AM SHOUTING, THAT’S HOW MUCH I LOVE KETO DESSERTS!

Easy Keto Desserts Cookbook Cover

If you haven’t pre-ordered your copy yet, it’s time to hightail it over to Barnes & Noble or Amazon. Because you, my fellow low carb dessert lover, want that book as soon as it hits the market. I know you are going to love it!

Pre-order Now

How To Make Keto Lemon Curd

So yes, we have a ways to go here but I thought I’d bring you a little teaser in the form of this amazing and easy keto lemon curd. I’ve made lemon curd any number of times before but I was experimenting a lot when I was writing the book and I decided to try a whole egg lemon curd. Typically lemon curd is made with just egg yolks, which leaves you with leftover egg whites. Not the worst problem in the world but it’s all that much easier when a recipe uses the whole egg. Less fuss, less muss, and nothing sitting in your fridge, waiting to be used up.

Low carb lemon curd in a jar with lemons

I have to say that this was easily the best sugar-free lemon curd I’ve ever made. It was creamier and a little fluffier, and it didn’t seem to curdle as easily. And oh my goodness, I could have just stood there, spooning the curd into my mouth, even when it was still warm. I will never make lemon curd any other way ever again. I featured it in two recipes in Easy Keto Desserts, including some mini tarts and some keto lemon mousse, but there are so many other things you can do with it. I am excited to make more and start playing with it.

Low Carb Lemon Curd Tartlets with Raspberries

But in the meantime, friends, here are some great low carb recipes that go perfectly with my delicious keto lemon curd! (Use this new recipe in place of the older one).

 Mini Lemon Bundt Cakes with Lemon Curd Filling

Low Carb Lemon Curd Ice Cream

Coconut Lemon Curd Cake

Low Carb Lemon Thumbprints

Lemon Curd Whoopie Pies

Easy Keto Lemon Curd Mousse

4.94 from 33 votes
Low carb lemon curd in a jar with lemons
Print
Low Carb Lemon Curd
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This low carb lemon curd is creamy, dreamy, lemony stuff. I've found a new easy method that uses whole eggs and makes the best sugar-free lemon curd ever. Lemon lovers, rejoice! There are so many amazing low carb desserts you can make with this gorgeous curd. Instructional video included.

Course: Dessert
Cuisine: Dessert
Keyword: lemon curd, low carb, sugar-free
Servings: 8 servings
Calories: 82 kcal
Ingredients
  • 3 large eggs
  • 1/2 cup powdered Swerve Sweetener
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 4 tablespoons butter cut into 3 pieces
Instructions

  1. In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.

  2. Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.

Nutrition Facts
Low Carb Lemon Curd
Amount Per Serving (3 tbsp)
Calories 82 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 0.8g 0%
Dietary Fiber 0.1g 0%
Protein 2.45g 5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Hi, how much lemon juice should be used? Recipe is unfortunately missing exact measurment, is it a 1/4 cup? Many thanks

    Reply

  3. This looks divine! One of my favorite recipes is a lemon icebox cheesecake from Cook’s Country with lemon curd criss-crossed on top. I think I’m making a low-carb version this weekend! 🙂

    Reply

  4. Sweet Liberty! Not kidding – I spooned the last of my homemade lc lemon curd into my mouth, straight out of the jar, this morning. And here is your recipe for lemon curd staring me in the face. LOVE the fact your recipe uses the whole egg. This will be my new go-to for lemon curd. Don’t even have to try it – I KNOW it will be the best ever.

    Reply

  5. Love that this uses whole eggs. I will definitely be trying this as soon as I get a lemon or two at the store.

    Reply


  6. Omg, can’t wait to make this to go with some warm scones. I love Lemon Curd and last year when my daughter went to England she brought me back a jar of it. I didn’t open it yet because I knew it is full of sugar. Now I cam have my scones and lemon curd. Hopefully I’ll make this next weekend to share with my daughter while we make Christmas cards. What a nice treat. Thank you for this recipe.

    Reply


  7. Made it last night, lemon curd is one of my favorite ever. Totally agree with eating it from the container! This was SO fast and easy to make. Honestly, had a hard time waiting for it to cool. I decided to make an almond flour crust and whipped cream topping instead of meringue while I was waiting. A-MA-ZING ;D

    Reply

  9. You mention in the comments:

    “As with any spread, a serving is only 2 tbsp.”

    Yet the nutritional analysis is for a 2 Tbs. serving.

    A bit confusing, but from MY perspective, this recipe makes ONE serving, and all for me! Yum!

    My heartfelt thanks for all you do, Carolyn!

    Reply

  10. Sorry for the typo!

    I should have typed:

    “Yet the nutritional analysis is for a 3 Tbs. serving.”

    Reply

    • Sorry, yes. about 3 tbsp. It’s just that I didn’t measure out how much curd the recipe made so it’s a guesstimate.

      Reply


  11. Just made this today. Your recipes are reliably good, but this lemon curd is out of this world! And so easy… Thanks, Carolyn.

    Reply

  12. Do you think this would reheat well? I used to make a lemon chicken with lemon curd, and I miss it soooo much! This looks fabulous – just like all your recipes! I’ve never made a bad one … not even a ‘meh’ one! 🙂 So thank you!!

    Reply


  13. Hi Carolyn! Your lemon curd looks delicious! One of my favorite things to eat 🙂 Thank you so much for including my cookies in your recommendations!

    Reply


  14. My oh my… very easy to assemble, cooks up very fast, such lemon flavor… am thinking it’s NOT going to last long in my fridge… 😉

    Reply

  15. I think I did this wrong, and would appreciate advice. I thought I did it like the recipe, but I must have had the heat too low, because it took me considerably longer for it to thicken–like 30 minutes instead of 10. But I didn’t think that would hurt anything. The flavor was absolutely wonderful, and it had a creamy texture, but after it chilled in the fridge it was extremely grainy. Is this normal? Does that indicate what I did wrong? Thanks!

    Reply


    • Mines really runny too, so disapointed no one replied to your comment. my stars are because it tastes great…use as a sauce..

      Reply

    • Stacy, it could’ve gone grainy due to the sweetener you used?? once a granualar swerve cools it goes grainy, at least it did when I used it in other recipes. just a thought. xo

      Reply


  16. Just made this for my “Royal” brunch. Just perfect. Also made the blueberry scones (no lavender, or I’d have tried that one.) Thanks for your recipes — they’re just awesome.

    Reply


    • I just made this for the second time and it turned out perfectly. I had to get the plastic wrap on quick so I wouldn’t eat the whole thing by the spoonful. I tried it in a small tart shell. YUMMY!! And, it’s delicious on flaxseed/psyllium husk toast. Thank you for this recipe. The best.

      Reply


  21. Marvelous! Super delicious! I substituted the 1/2 cup of Swerve with a bit less than 1/4 cup of Pyure because that’s all I had on hand, and also because I prefer more tart than sweet when it comes to lemon, but other than that I followed the recipe exactly. My husband and I could not even wait for it to chill and ate it warm from the stove, much to the delight of our tastebuds. Thank you for sharing!

    Reply


  22. Is the recipe for the lemon tarts with a raspberry on top in your new book? I just bought lemons and will be making the curd today. But I want the recipe for the tarts. If it’s in your new book I’ll be buying it!! I’ve been following your food for several years now and I love the recipes. You’re my inspiration to stay Keto! Thank you.

    Reply

  23. Hi. In the UK we tend to weigh most things in baking. I am OK with cups however but I’m puzzled as to how to measure/weigh tablespoons of butter. Is the butter softened and then scooped? Is it a flat tbsp or rounded? Any advice would be helpful as I really want to make this lemon curd. Type 1 diabetic but don’t want to give up sweet treats. Thanks.

    Reply

  24. Hi…I want to make this so badly but I don’t use sweeteners like Swerve.. could I replace it with liquid Stevia…would it effect the final product…..Please help!!!

    Reply

  25. I haven’t made the recipe yet but sure want to try it. I am dairy free but can use ghee. Would ghee work in place of the butter?
    Thanks.

    Reply

  27. We made this to put over our pancakes this morning and LOVED it! Thanks for helping to make eating Keto a delicious and satisfying experience!

    Reply


  29. Wow! Excellent turnout. I didn’t have real lemons (so no zest!) So I used bottled lemon juice instead. This is delicious. It was my first time using the double boiler method and it’s very easy!

    How long will it hold in the refrigerator?

    I plan on making an almond flour crust and topping it with whipped cream.

    THANK YOU

    Reply


  31. This was INCREDIBLE! I can’t believe how easy it was and it was a total crowd pleaser. I made both this and topped with vanilla bean whipped cream and also created the mousse from Easy Keto Desserts and both were amazing. Thank you for yet ANOTHER awesome recipe that I can add to my collection of keepers!

    Reply


  33. Hi Carolyn,

    I’m hoping to make some classic lemon bars. Would you guesstimate that this recipe poured over a crust and baked would be a good idea and firm up enough to cut into bars?

    Thank you

    Reply

    • I haven’t tried lemon bars this way. I actually do have a lemon bar recipe but it’s going in a future (BIG) baking cookbook which won’t be out for a while. You could try just baking this over my shortbread crust but it may need something to help firm it up a bit.

      Reply


  34. Mi attampt failed me just no, feeling down hearted it’s just runny tastes like the real deal, but like custard…any ideas what to do with it apart from use as it is.

    Julie.

    Reply


  35. Excellent, I ended up using Meyer lemons and didn’t realize that they are sweet in comparison to regular lemons. Fortunately I didn’t use a full 1/2 cup of sweetener. This turn out beautiful, smooth, creamy and lemony. For a pretty parfait, I layer it with sour cream and fresh organic blackberries, what a treat. I have been on a low carb diet for 4 months and have lost a little over 20 pounds. I have been avoiding desserts, as I thought disappointed. This was so good and easy, that I bought Easy Keto Desserts for my Kindle.

    Reply


  36. This recipe turned out really nice, but I modified it a bit. On principle I don’t like using brand names in my recipes if I can avoid it, so I used about 4-5 drops of liquid Stevia and a 1/4 cup of powdered (not granular, powdered is more dense) erythritol and it came out quite nice. I also scaled the ingredients up by 1/3 to get a little more volume. Note the sweetener I used was more than adequate for the additional egg, etc.

    Reply


  38. Ohmigawd, how can I stop myself from eating this all at once! Sooooooo delicious and easy.Thank you so much. I wonder, however, how you got 8 servings at 3 Tbs. per serving? I only managed to get just over 4 portions. Don’t get me wrong, that’s fine but it means more calories, carbs etc. When I put the ingredients into Cronometer I also came up with much higher carb count. I always wonder about that. How the recipe maker comes up with the carb counts, or nutritional info. When I do it, it invariably comes out differently. I much prefer your count, lol. I used only half the swerve as well, so it’s a drag that I have higher “nutritional facts” count. Any insights would be much appreciated.

    Reply

    • Hi there. Is your Chronometer by chance counting the erythritol in the Swerve? I use a software package that I had to pay for, one that pulls from the USDA database, so it’s accurate. But I don’t count erythritol at all, as I make clear in my nutritional disclaimer, because it doesn’t affect blood sugar at all.

      When I make mine, which I have several times, I get 1 1/2 cups worth of curd. That’s 24 tablespoons, so 8 servings if a serving is 3 tablespoons. Not sure why you would be getting less. Smaller eggs?

      Reply


  41. I’m still loving every lick of this recipe, but even though I used Swerve confectioner, when it had fully chilled the Swerve crystallized. To the best of your opinion, would liquid sweetener work with this, or is the bulk needed to thicken it up? Hoping liquid could solve the problem.

    Reply

    • It does rely some on bulk sweetener and mine doesn’t recrystallize like this. I don’t know why it does for you… but you could try using 1/2 Bocha Sweet in place of half the Swerve. That helps offset the recrystallization. I don’t know that a liquid sweetener would work.

      Reply

  48. I would love to make a lemon pavlova dessert with this curd and top with fresh berries! Do you have a sugar-free meringue recipe?

    Reply

    • It’s exactly the same… this recipe just makes more. That recipe is tailored to the size of the tarts. So…same recipe.

      Reply

  50. Carolyn, I wanted to let you know how I made this without powdering the sugar. (because I was to lazy to take the time) I separated the egg whites and mixed them with my plain erythritol in my stand mixer bowl set over a pan with some water. I whisked them together over low heat until the sweetener dissolved then added the yolks and lemon juice and continued on per your instruction. I do this same method to make my swiss meringue buttercream frosting, thats made exactly like the standard recipe. And a big plus, the erythritol seems to lose it’s cooling effect. Anyway, thought it might help some that can’t powder their sweetener or are having problems with crystallizing. Thanks so much for the recipe! It’s so delicious and perfectly simplified!

    Reply


  51. Wow! Thank you for this amazing lemon curd recipe! It was so easy and quick to make with absolutely luscious results! AND Keto friendly!

    Reply

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