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.
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.
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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!
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!
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.
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.
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
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.
- 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
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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.
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Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.
Andrea says
Hi, how much lemon juice should be used? Recipe is unfortunately missing exact measurment, is it a 1/4 cup? Many thanks
Carolyn says
Yes, it’s a 1/4 cup.
Kerry says
I can’t wait for this cook book! I will be making this lemon curd this weekend.
Lori Kaumans says
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! 🙂
Kate Leigh says
lemon icebox cheese cake sounds divine!
Karen says
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.
Laura T says
Love that this uses whole eggs. I will definitely be trying this as soon as I get a lemon or two at the store.
Sharon says
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.
Carolyn says
Let me know what you think!
Carri says
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
Carolyn says
So glad to hear it!
Mary Butterfield says
It,s very hard to believe this recipe makes eight servings! How big is the container for the servings? I really can,t wait to try it though.
Carolyn says
As with any spread, a serving is only 2 tbsp
John-Mark says
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!
John-Mark says
Sorry for the typo!
I should have typed:
“Yet the nutritional analysis is for a 3 Tbs. serving.”
Carolyn says
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.
Paula Haglund says
Just made this today. Your recipes are reliably good, but this lemon curd is out of this world! And so easy… Thanks, Carolyn.
Stephanie says
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!!
Carolyn says
I’ve never tried reheating lemon curd. Wish I could give you more advice.
Shelby says
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!
Marybeth N says
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… 😉
Stacy says
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!
Caryl Kauffman says
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.
Sheila says
I love lemon! Can’t wait to try this!
Buttoni says
Looks good. Just posted the same thing on my blog 2 days ago.
Lisa says
Yum!
Caryl Kauffman says
Just curious, has anyone used this in place of the pastry cream in a tart?
Lynn Ellis says
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.
Carolyn says
Wonderful!
Sally says
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!
Becky says
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.
Carolyn says
It is in my Desserts book! https://amzn.to/2NEocFg They are wonderful tarts!
Becky says
Just bought it today and can’t wait to make them. Thank you!
Carolyn says
Thank you!
Jean says
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.
Carolyn says
Our butter comes marked with tablespoon markings so it’s easy, but 1 tbsp = 14g.
Rhea says
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!!!
Carolyn says
Sorry I have no idea. I didn’t test it with stevia. It might.
Lynn says
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.
Carolyn says
I would imagine so.
Mek says
Is it possible to make this without butter? I have an intolerance for it. Can I use oil in lieu of it?
Carolyn says
You could try ghee or coconut oil. I can’t promise it will firm up properly but it’s worth it.
Lara says
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!
Carolyn says
Glad you liked it!
Anna says
My mouth was watering just reading this.
Melissa Petrin Matthieu says
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
Carolyn says
Because this is made with eggs, it really should be used up within three or four days.
Jasmine says
Can you use grandular swerve? There’s no powdered at mine!!
Carolyn says
I worry that it will get gritty but you can certainly try.
Linda says
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!
Carolyn says
So delighted to hear it!