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
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.
-
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.
Mary says
Can you use monk fruit sugar? How much would you use?
Carolyn says
The question is… what do you mean by monk fruit? The super concentrated extract or the stuff that’s mixed with erythritol? Which brand?
Lynlee says
I have used Monk fruit in this recipe and like it better than swerve. I prefer things more tart and only used 1/4 cup granular monk fruit sweetener. I would start with that, taste and add from there. This recipe is delicious either way.
Julie Miller says
It tells you, just read…x
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
Georgie says
I made it. Tastes good and good consistency too! I wonder how long it keeps and or if it freezes well?
Carolyn says
It does not freeze well at all – it changes consistency and becomes very grainy. It keeps for about a week in the fridge though.
Barbara says
Can this recipe be doubled or tripled & still come out the same?
Carolyn says
It already makes quite a bit, it shouldn’t be kept for more than a week in your fridge, and it doesn’t freeze well. So unless you are serving it to many many people at once, I don’t see the advantage of doubling or tripling it.
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!
Julie Miller says
Mines really runny too, so disapointed no one replied to your comment. my stars are because it tastes great…use as a sauce..
Julie Miller says
I have just finished it over the heat in a pan, it’s perfect now and really thick and delicious…phew!
trena says
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
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.
Mimi says
I know this is late but if you have a nutri-bullet or something like it you can put it in there and whiz it around. Voila…powdered sugar!
Tina says
To make it powdered just put it in a food processor or blender and poof… powder!
Carolyn says
Sorry, it simply doesn’t work that well. There is always a grittiness that you can’t get rid of when trying to powder it at home.
Maureen E. Marcellus says
All I have right now are limes. Do you think a lime curd would taste good?
Carolyn says
Sure would!
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!
Margaret says
Can this be made ahead and frozen?
Carolyn says
It doesn’t fare well, I am afraid. It gets a bit lumpy and re-crystallized.
Christina says
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
Carolyn says
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.
Julie Miller says
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.
Carole Windell says
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.
Carolyn says
Sounds lovely! Glad you liked it.
Eugene says
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.
Aimee says
This is fantastic and so easy! I used xylitol and made it into your lemon curd ice cream. A beautiful recipe!
Tina says
Recipe??
Eveline says
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.
Carolyn says
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?
Kelli says
Have you tried this in the Instant Pot?
Carolyn says
No, and I don’t think it would do well. It’s so easy on the stove, why would you need a pressure cooker.
Klady says
Oh my… First time in years, I’ve licked the whisk and bowl. Absolutely a Keeper !
Klady says
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.
Carolyn says
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.
Anna says
This lemon curd is amazing! So happy I found this recipe!
Julie Blanner says
This looks delicious and so refreshing! Can’t wait to make!
Tara says
So lemony delicious — love it!
Allyson Zea says
Wow this is great! Sharing with all my KETO friends!
Natasha says
Mmmm so much amazing lemony flavor! This lemon curd is awesome!
Paul says
Does this work with regular Spleand?
Paul says
I meant Splenda
Carolyn says
I don’t use Splenda so I really couldn’t say. sorry!
Mary Beth says
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?
Carolyn says
https://alldayidreamaboutfood.com/shannons-sugar-free-meringues-low-carb-and-gluten-free/
Susan Hoefer says
Why is this recipe different from Easy Keto Desserts cookbook that I have already gotten!
Carolyn says
It’s exactly the same… this recipe just makes more. That recipe is tailored to the size of the tarts. So…same recipe.
Sheree says
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!
Conni F says
Wow! Thank you for this amazing lemon curd recipe! It was so easy and quick to make with absolutely luscious results! AND Keto friendly!
Melissa says
Very good and easy to make! Definitely a recipe I will make often.
Nikki says
Love this recipe. I make mine in my vita mix blender- put in all ingredients except for the butter and blend for about 5-6 minutes. When thickened I add butter. It turns out perfect. Thank you for this.
Carolyn says
Great approach!
Michele says
Absolutely delicious! I used Miyoko’s Cultured vegan butter and it came out perfectly !
Dina says
I made this last week and it’s delicious. My only issue is that after a few days in the fridge it looks whipped and the swerve crystallized. Any suggestions on how to fix this?
Carolyn says
Lemon curd is extremely fresh and should be used within 2 days anyway.
Mark Parrott says
Hi,
Making this today as a topping for a lemon cheesecake. Lemon on lemon. Yum!
Christine Warren says
Is the powdered sweetener necessary for texture or can I use liquid Splenda? Swerve makes my tongue numb. Thanks!
Carolyn says
I think the liquid sweetener should be fine.
Brandee says
Worked my way through a couple of your recipes today, including this one. As a lover of all things lemon, this one is dangerous!! So easy yet so delicious. Definitely a keeper!
Carolyn says
So glad you liked it!
Tami Proctor says
When I cook I tend to do so in large Soto share with friends who are also on keto. It’s really fun when I get a surprise return treat! I used 12 eggs, 2 c. Powdered monk fruit, 2 c. Lemon juice blended with 1/2 tsp can’t ham gum, zest from all lemons, 1c. Butter.
My Basic Icecream recipe that I folded it into is: 2 pints cream (whipped) 1 qt almond milk, 2T. Vanilla, 3T. Glycerin, 1 1/3 c. Granular monk fruit Gently stir everything together then add in batches to icecream freezer.
Dena says
I made a double batch of your lemon curd and put it in your almond pie crust. Topped it with sugar free whipped cream. So so good. Thank you for your efforts to give us such great recipes. I was going to submit a picture but doesn’t seem that’s allowed here. Thanks again.
Carolyn says
Sounds divine!
Bonnie Caroprese says
This is a wonderful lemon curd. Love lemon and the recipe was what I was looking for. Will try you others lemon recipes. Put it over my yogurt for now but would love to try ice cream and cookies
Kym Freeman says
Just made it,I used monkfruit, may have had too much lemon as it would not thicken enough..no problem, added another egg and it came out just fine, this is the best ever recipe ,so yummy.Thank you.
Carolyn says
Glad it worked out.
Sawanya says
So delicious!!!! The curd itself is so good I could’t stop eating it. I also put it in almond and pecan pie crust and refrigerated now. Can’t wait to try it with pie crust. FYI I just bought you lastest book, can’t wait to try another recipes.
Carolyn says
So glad you like it!
Alliyah says
Hi,
Really looking forward to trying this. Do you know how long it will last in the fridge?
Carolyn says
Up to 5 days or so.
Katelin says
Looking to use in a Lemon Curd Pie–would I need to add something to firm it up a bit more?
Carolyn says
I don’t know, I’ve never made a pie like that. Depends on the consistency you are trying to achieve, I think.
Celine says
I usually make the real curd with sugar…my recipe is delicious and microwave!!!
I applied the same cooking technique pretty well for the recipe above and it turned out perfect in 3 minutes. I had a smooth thick curd. I even added a table spoon of 35% cream and whisked the whole thing up.
Perfect for dipping strawberries and minus the sugar/calories
Sharon says
Carolyn, can lemon curd be made ahead and frozen? I have cupcakes I would like to fill with it, but the party isn’t for a few days…I was wondering if I can freeze the cupcakes and lemon curd separately, and then thaw and fill the day of the party (it seems filling them and then freezing wouldn’t be as yummy). Thank you for your advice if you can help a girl!!!
Carolyn says
Sadly, it does not freeze well and changes consistency very badly. I don’t recommend.
Avani Malhotra says
So so soooooo good!!!
I am a baker and make sugar lemon curd and this is probably better!!
I have been eating spoonfuls since making it :O
Thank yuuuu
Carolyn says
Thank you Avani! What a lovely compliment.
Suze says
Just made this lemon curd to go in yogurt being made in my Instant Pot – it is so yummy there will be no problem finishing it – the problem may be not having enough to put in the yogurt after all the taste- testing! Thanks for this recipe!
Jenny D says
I cannot believe how good this is. I’ve been obsessed with your old fashioned baked custard, but after a few weeks of that one, I needed a lighter sweet! Made this the other day, and smeared it on some of your cream scones for breakfast. Delicious! You are one seriously talented lady. Thanks for making keto so easy!
Renecha R says
Tasted great, but crystallized the same day after cooling. The only ingredient I switched was powdered Lakanto for the Swerve. Could that alone be the cause of the crystallization?
Has anyone tried Allulose or Inulin as a sweetener for this?
Any tips would be appreciated. Thank you!
Carolyn says
Try a mix of allusose and lakanto or allulose and Swerve… that should solve the problem.
Renecha R says
Thank you, Carolyn! I’ll try that next time.
Deborah Kloss says
Oh my gosh! This is lovely! I made it this morning to jazz up my plain yogurt and was amazed! This is a new favorite breakfast! Thank you so much for your lovely recipes!
Rob says
This came out great the first time. 2nd time it took 45 minutes over a rolling double boiler to thicken. Weird.
3rd and 4th times, the Anthony’s confectioners erythritol I was using reverted back to full crystals overnight. It was like loose sandy cement. Some batches take forever to grab, some revert back to crystalline form. Mixed results following the same recipe.
Not a reliable recipe IMO.
Carolyn says
The recipe is actually quite reliable. Not sure what happened when it took a long time, but it’s very clear that the Anthony’s brand erythritol caused the re-crystallization.