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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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May 10, 2018

Keto Lemon Curd Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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

4.95 from 37 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*
Fat 7g11%
Carbohydrates 0.8g0%
Fiber 0.1g0%
Protein 2.45g5%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Low Carb, Other Desserts

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.

Reader Interactions

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Comments

  1. Andrea says

    May 10, 2018 at 6:39 am

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

    Reply
    • Carolyn says

      May 10, 2018 at 6:41 am

      Yes, it’s a 1/4 cup.

      Reply
    • Julie Miller says

      December 18, 2018 at 5:04 am

      5 stars
      It tells you, just read…x

      Reply
  2. Kerry says

    May 10, 2018 at 9:01 am

    5 stars
    I can’t wait for this cook book! I will be making this lemon curd this weekend.

    Reply
  3. Lori Kaumans says

    May 10, 2018 at 10:55 am

    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
    • Kate Leigh says

      May 13, 2018 at 9:26 am

      lemon icebox cheese cake sounds divine!

      Reply
  4. Karen says

    May 10, 2018 at 11:31 am

    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. Laura T says

    May 10, 2018 at 12:43 pm

    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. Sharon says

    May 10, 2018 at 3:57 pm

    5 stars
    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
    • Carolyn says

      May 10, 2018 at 4:54 pm

      Let me know what you think!

      Reply
  7. Carri says

    May 11, 2018 at 8:03 am

    5 stars
    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
    • Carolyn says

      May 11, 2018 at 8:23 am

      So glad to hear it!

      Reply
  8. Mary Butterfield says

    May 12, 2018 at 7:22 am

    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.

    Reply
    • Carolyn says

      May 12, 2018 at 8:37 am

      As with any spread, a serving is only 2 tbsp

      Reply
  9. John-Mark says

    May 13, 2018 at 8:53 am

    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. John-Mark says

    May 13, 2018 at 8:55 am

    Sorry for the typo!

    I should have typed:

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

    Reply
    • Carolyn says

      May 13, 2018 at 10:06 am

      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. Paula Haglund says

    May 13, 2018 at 12:54 pm

    5 stars
    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. Stephanie says

    May 13, 2018 at 10:34 pm

    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
    • Carolyn says

      May 14, 2018 at 7:23 am

      I’ve never tried reheating lemon curd. Wish I could give you more advice.

      Reply
  13. Shelby says

    May 14, 2018 at 8:49 am

    5 stars
    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. Marybeth N says

    May 14, 2018 at 11:11 am

    5 stars
    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. Stacy says

    May 17, 2018 at 2:12 pm

    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
    • Julie Miller says

      December 18, 2018 at 8:55 am

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

      Reply
      • Julie Miller says

        December 18, 2018 at 9:12 am

        5 stars
        I have just finished it over the heat in a pan, it’s perfect now and really thick and delicious…phew!

        Reply
    • trena says

      April 18, 2019 at 2:31 pm

      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. Caryl Kauffman says

    May 19, 2018 at 9:53 am

    5 stars
    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
  17. Sheila says

    June 6, 2018 at 10:31 am

    5 stars
    I love lemon! Can’t wait to try this!

    Reply
  18. Buttoni says

    June 6, 2018 at 3:55 pm

    5 stars
    Looks good. Just posted the same thing on my blog 2 days ago.

    Reply
  19. Lisa says

    June 8, 2018 at 6:14 pm

    5 stars
    Yum!

    Reply
  20. Caryl Kauffman says

    June 22, 2018 at 9:40 am

    Just curious, has anyone used this in place of the pastry cream in a tart?

    Reply
    • Lynn Ellis says

      October 3, 2018 at 10:11 am

      5 stars
      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
      • Carolyn says

        October 3, 2018 at 11:36 am

        Wonderful!

        Reply
  21. Sally says

    July 21, 2018 at 5:05 pm

    5 stars
    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. Becky says

    July 31, 2018 at 8:16 am

    5 stars
    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
    • Carolyn says

      July 31, 2018 at 12:07 pm

      It is in my Desserts book! https://amzn.to/2NEocFg They are wonderful tarts!

      Reply
      • Becky says

        July 31, 2018 at 1:39 pm

        Just bought it today and can’t wait to make them. Thank you!

        Reply
        • Carolyn says

          July 31, 2018 at 5:05 pm

          Thank you!

          Reply
  23. Jean says

    August 3, 2018 at 11:35 am

    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
    • Carolyn says

      August 6, 2018 at 2:12 pm

      Our butter comes marked with tablespoon markings so it’s easy, but 1 tbsp = 14g.

      Reply
  24. Rhea says

    August 5, 2018 at 7:04 am

    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
    • Carolyn says

      August 6, 2018 at 7:34 am

      Sorry I have no idea. I didn’t test it with stevia. It might.

      Reply
  25. Lynn says

    August 16, 2018 at 10:08 pm

    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
    • Carolyn says

      August 17, 2018 at 7:12 am

      I would imagine so.

      Reply
  26. Mek says

    August 19, 2018 at 1:06 am

    Is it possible to make this without butter? I have an intolerance for it. Can I use oil in lieu of it?

    Reply
    • Carolyn says

      August 19, 2018 at 8:14 am

      You could try ghee or coconut oil. I can’t promise it will firm up properly but it’s worth it.

      Reply
  27. Lara says

    August 25, 2018 at 7:23 am

    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
    • Carolyn says

      August 25, 2018 at 7:49 am

      Glad you liked it!

      Reply
  28. Anna says

    September 19, 2018 at 5:06 pm

    My mouth was watering just reading this.

    Reply
  29. Melissa Petrin Matthieu says

    October 13, 2018 at 5:33 pm

    5 stars
    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
    • Carolyn says

      October 14, 2018 at 7:20 am

      Because this is made with eggs, it really should be used up within three or four days.

      Reply
  30. Jasmine says

    October 14, 2018 at 3:50 pm

    Can you use grandular swerve? There’s no powdered at mine!!

    Reply
    • Carolyn says

      October 15, 2018 at 1:28 pm

      I worry that it will get gritty but you can certainly try.

      Reply
  31. Linda says

    October 15, 2018 at 9:35 am

    5 stars
    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
    • Carolyn says

      October 15, 2018 at 10:15 am

      So delighted to hear it!

      Reply
  32. Margaret says

    November 26, 2018 at 9:50 am

    Can this be made ahead and frozen?

    Reply
    • Carolyn says

      November 26, 2018 at 3:33 pm

      It doesn’t fare well, I am afraid. It gets a bit lumpy and re-crystallized.

      Reply
  33. Christina says

    December 4, 2018 at 11:42 pm

    5 stars
    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
    • Carolyn says

      December 5, 2018 at 8:26 am

      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. Julie Miller says

    December 18, 2018 at 8:51 am

    4 stars
    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. Carole Windell says

    December 23, 2018 at 6:06 pm

    5 stars
    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
    • Carolyn says

      December 23, 2018 at 7:45 pm

      Sounds lovely! Glad you liked it.

      Reply
  36. Eugene says

    December 31, 2018 at 11:28 pm

    5 stars
    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
  37. Aimee says

    January 8, 2019 at 10:02 pm

    5 stars
    This is fantastic and so easy! I used xylitol and made it into your lemon curd ice cream. A beautiful recipe!

    Reply
  38. Eveline says

    February 6, 2019 at 12:15 pm

    5 stars
    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
    • Carolyn says

      February 6, 2019 at 4:51 pm

      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
  39. Kelli says

    February 23, 2019 at 3:16 pm

    Have you tried this in the Instant Pot?

    Reply
    • Carolyn says

      February 23, 2019 at 3:40 pm

      No, and I don’t think it would do well. It’s so easy on the stove, why would you need a pressure cooker.

      Reply
  40. Klady says

    February 23, 2019 at 5:18 pm

    5 stars
    Oh my… First time in years, I’ve licked the whisk and bowl. Absolutely a Keeper !

    Reply
  41. Klady says

    February 26, 2019 at 4:23 am

    5 stars
    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
    • Carolyn says

      February 26, 2019 at 8:16 am

      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
  42. Anna says

    February 28, 2019 at 11:31 am

    5 stars
    This lemon curd is amazing! So happy I found this recipe!

    Reply
  43. Julie Blanner says

    February 28, 2019 at 12:11 pm

    5 stars
    This looks delicious and so refreshing! Can’t wait to make!

    Reply
  44. Tara says

    February 28, 2019 at 12:57 pm

    5 stars
    So lemony delicious — love it!

    Reply
  45. Allyson Zea says

    February 28, 2019 at 1:34 pm

    Wow this is great! Sharing with all my KETO friends!

    Reply
  46. Natasha says

    February 28, 2019 at 5:36 pm

    5 stars
    Mmmm so much amazing lemony flavor! This lemon curd is awesome!

    Reply
  47. Paul says

    March 2, 2019 at 2:55 pm

    5 stars
    Does this work with regular Spleand?

    Reply
    • Paul says

      March 2, 2019 at 2:58 pm

      I meant Splenda

      Reply
    • Carolyn says

      March 2, 2019 at 5:06 pm

      I don’t use Splenda so I really couldn’t say. sorry!

      Reply
  48. Mary Beth says

    March 25, 2019 at 8:27 pm

    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
    • Carolyn says

      March 27, 2019 at 6:44 am

      https://alldayidreamaboutfood.com/shannons-sugar-free-meringues-low-carb-and-gluten-free/

      Reply
  49. Susan Hoefer says

    March 28, 2019 at 2:06 pm

    Why is this recipe different from Easy Keto Desserts cookbook that I have already gotten!

    Reply
    • Carolyn says

      March 28, 2019 at 2:10 pm

      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. Sheree says

    April 6, 2019 at 11:55 am

    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. Conni F says

    April 14, 2019 at 3:43 pm

    5 stars
    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
  52. Melissa says

    April 28, 2019 at 1:22 pm

    5 stars
    Very good and easy to make! Definitely a recipe I will make often.

    Reply
  53. Nikki says

    May 26, 2019 at 2:05 pm

    5 stars
    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.

    Reply
    • Carolyn says

      May 26, 2019 at 5:14 pm

      Great approach!

      Reply
  54. Michele says

    May 26, 2019 at 5:21 pm

    Absolutely delicious! I used Miyoko’s Cultured vegan butter and it came out perfectly !

    Reply
  55. Dina says

    May 29, 2019 at 3:24 pm

    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?

    Reply
    • Carolyn says

      May 29, 2019 at 8:39 pm

      Lemon curd is extremely fresh and should be used within 2 days anyway.

      Reply
  56. Mark Parrott says

    June 7, 2019 at 7:12 am

    Hi,
    Making this today as a topping for a lemon cheesecake. Lemon on lemon. Yum!

    Reply
  57. Christine Warren says

    July 14, 2019 at 9:00 am

    Is the powdered sweetener necessary for texture or can I use liquid Splenda? Swerve makes my tongue numb. Thanks!

    Reply
    • Carolyn says

      July 14, 2019 at 1:13 pm

      I think the liquid sweetener should be fine.

      Reply
  58. Brandee says

    August 3, 2019 at 9:02 pm

    5 stars
    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!

    Reply
    • Carolyn says

      August 4, 2019 at 6:50 am

      So glad you liked it!

      Reply
  59. Tami Proctor says

    August 13, 2019 at 9:20 pm

    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.

    Reply
  60. Dena says

    September 1, 2019 at 9:27 pm

    5 stars
    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.

    Reply
    • Carolyn says

      September 2, 2019 at 8:53 am

      Sounds divine!

      Reply
  61. Bonnie Caroprese says

    November 24, 2019 at 8:56 am

    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

    Reply
  62. Kym Freeman says

    December 2, 2019 at 7:02 am

    5 stars
    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.

    Reply
    • Carolyn says

      December 2, 2019 at 3:20 pm

      Glad it worked out.

      Reply

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Everyday Keto Kitchen
Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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