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.
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
Low Carb Lemon Curd
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
- 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.
- Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.
Marilyn Caple says
This is tremendous, delicious, wonderful Carolyn!! Thank-you soo much for this recipe! Two questions—have you ever tried freezing your lemon curd? Do you know its fridge life?
Debra Johnson says
Hello. About to try this ( lemon curd ice cream). I am assuming since it doesn’t specify that the curd calls for regular butter and not unsalted? Does it matter. Thank you
Cindy says
Lookintg forward to trying this. I only discovered lemon curd a couple of years ago but have been out for months and not making more because of the sugar.
When I last made it I had juiced a ton of lemons and had a bunch of pulp that I did not want to thrrow away and “waste” so I saved it. I put it in my bullet and pulsed it to make it more mush that pulp then used that inplace of the zest. It worked great! I have a containre in my freeze from the next batch of juicing just waiting to become more curd so 😉
I also saved pulp from juicing oranges and thought orange curd would be delicionus too. So…I will be clearing those out of my freeser soon to test them with your keto recipe. 🙂
Katherine says
Dear carolyn,
I’m sooooooo excited to try this lemon curd! I am also one who could just spoon it up. 🙂
I am wondering if Bocasweet would work in place of Swerve sweetener? Swerve definitely gives me that peppermint coolness in everything I’ve used it in.
I’m also excited to make lemon mousse with this lemon curd. I have your ultimate guide to keep baking but can’t find a mousse recipe. Would you mind sharing a simple version? Thank you
Thank you
Carolyn says
I have several mousse recipes right here on the blog. Just use the search box. If you’re talking about lemon mousse, that recipe is in my Easy Keto Desserts book.
Lynn says
I just made this in my Vitamix and it worked beautifully. I put it on the soup setting, then added the butter and mixed on setting 3 for 30 seconds. No fuss, no muss. Amazingly yummy.
Karen says
My husband and I have been on a Keto diet for two years, and I’m always looking for new ideas. We love citrus, and this lemon curd is a wonderful blend of sweet/tangy, served on top of a keto shortbread crust, with blueberry compote and whipped cream!! YUM!!! Or, you can just eat it from the bowl 🙂 Tonight I doubled the recipe, which is easy to make and delicious. Thank you!
Leslie says
This was so easy… and it set very nicely.
YUMMO
Deanna Johnson says
I was hesitant to post something because there are so. many. comments. I wanted to try a simple recipe because I had never made Lemon curd. It blew my mind. It was so, so good! Thanks so much for this! I love it so much! God bless you and your buisness! Again, thank you!
Marla says
OMG! This is to die for! I made this to serve with the lemon bundt cake I am also making for my Mom’s birthday tomorrow. She is going to be so happy!
Natasha says
We are lemon lovers at home so I was so excited to try this recipe. It was very worth it,so delicious and healthy too! This recipe is definitely going to be one of our favorites on routine!
Lisalia says
Well this was EASY to make and so yummy. Honestly, I just eat it by the spoonful as a treat. And with Monkfruit sweetener available at my local costco, this is an affordable treat!
Natalie says
I love that this is keto friendly! You can’t even tell. I am excited to try this on different desserts, but it is so refreshing on it’s own.
Janette says
I just made this lemon curd. It turned out delicious! While still warm, I topped some homemade, unsweetened greek yogurt with the lemon curd. It was beyond delicious. I also have made keto granola, so I am set for breakfast. Thank you for the recipe.
Oh – by the way, it helped me to know that lemon curd is usually ready and thick when it reaches 170 degrees F.
Ruth Osborne says
I would have gien it five stars as it tastes so yummy! The reason for less stars is it took over 35 minutes to thicken. Would have taken longer but i turned up the heat considerably.
I almost gave up because i have a hard time standing for long periods. I am wondering if it could be made in the instant pot? Have you tried it?
Kendall says
My brother is a new diabetic who adores lemon curd. I’d like to make this as a gift for him. Which sweetener would avoid it being grainy or having an aftertaste? Thank you in advance!
Carolyn says
Try half Swerve and half BochaSweet.
anne says
Hi Carolyn. I’m hoping to keep this a little longer, but preferably avoid the graininess. I see you suggested including 50% bochasweet. Would allulose do the same thing?
Anu says
Brilliant recipe, I too will never make lemon curd another way, thank you! 🙂 I used the last of my precious Bocha Sweet (bought in June to make your SMBC for Margatia cake for my husband’s birthday) to make this, as I wanted to use it in your lemon curd ice cream, and oh wow, I’m speechless! I’m more of a chocaholic than a lemon-holic but I too am greedily eyeing that ice cream that’s supposed to be for my husband. I will write a separate review for the ice cream, but the lemon curd on its own too is delicious. I’ve used up my full batch for the ice cream but I can’t wait to whip up another one to try your other desserts with it. What a marvellous find! And I love that it uses whole eggs rather than yolks only… genius.