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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

4.86 from 54 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 Tagged With: lemon

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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
      • Mary says

        January 7, 2020 at 5:55 pm

        Can you use monk fruit sugar? How much would you use?

        Reply
        • Carolyn says

          January 7, 2020 at 6:22 pm

          The question is… what do you mean by monk fruit? The super concentrated extract or the stuff that’s mixed with erythritol? Which brand?

          Reply
          • susan KENT says

            January 16, 2021 at 11:15 am

            5 stars
            Lovely Lemon Curd. I’m a Type 1 Diabetic. I’m using granulated sweetner crushed to a powder with a rolling pin, until i can buy some Erythritol. However i’m English, so how many grams are there in half a cup of sweetner?

          • Carolyn says

            January 16, 2021 at 1:39 pm

            That depends on the sweetener… what brand is it?

        • Lynlee says

          January 28, 2020 at 5:13 pm

          5 stars
          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.

          Reply
        • Claire says

          June 21, 2020 at 7:34 pm

          Can I use yoked only? How many would I need. I have awesome recipes for whites. Yokes have K-2. Very healthy.

          Reply
          • Carolyn says

            June 22, 2020 at 11:47 am

            This recipe is made for whole eggs, sorry.

        • Robin says

          December 17, 2020 at 6:10 pm

          I tried making it with monk fruit. The taste was great but the next day when it had chilled it had a very unpleasant graininess.

          Reply
          • Carolyn says

            December 17, 2020 at 8:24 pm

            Okay so your “monk fruit” isn’t really monk fruit. It’s an erythritol sweetener with a bit of monk fruit in it. That’s why!

    • 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
    • Georgie says

      February 27, 2020 at 7:21 pm

      I made it. Tastes good and good consistency too! I wonder how long it keeps and or if it freezes well?

      Reply
      • Carolyn says

        February 27, 2020 at 9:25 pm

        It does not freeze well at all – it changes consistency and becomes very grainy. It keeps for about a week in the fridge though.

        Reply
        • Barbara says

          March 10, 2020 at 8:54 pm

          Can this recipe be doubled or tripled & still come out the same?

          Reply
          • Carolyn says

            March 10, 2020 at 9:53 pm

            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.

          • Allana says

            October 3, 2020 at 2:32 am

            5 stars
            I doubled it with no issues. I just increased the cook time. It took around 16 minutes.

  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
    • Mimi says

      January 10, 2020 at 8:24 pm

      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!

      Reply
    • Tina says

      January 18, 2020 at 3:18 pm

      To make it powdered just put it in a food processor or blender and poof… powder!

      Reply
      • Carolyn says

        January 18, 2020 at 5:28 pm

        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.

        Reply
      • Maureen E. Marcellus says

        April 18, 2020 at 9:56 am

        All I have right now are limes. Do you think a lime curd would taste good?

        Reply
        • Carolyn says

          April 18, 2020 at 5:11 pm

          Sure would!

          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
    • Tina says

      January 18, 2020 at 2:12 pm

      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
      • Sawanya says

        December 27, 2019 at 11:28 pm

        5 stars
        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.

        Reply
        • Carolyn says

          December 28, 2019 at 8:55 am

          So glad you like it!

          Reply
  63. Alliyah says

    December 25, 2019 at 4:05 pm

    Hi,
    Really looking forward to trying this. Do you know how long it will last in the fridge?

    Reply
    • Carolyn says

      December 26, 2019 at 9:12 am

      Up to 5 days or so.

      Reply
  64. Katelin says

    December 28, 2019 at 5:08 pm

    Looking to use in a Lemon Curd Pie–would I need to add something to firm it up a bit more?

    Reply
    • Carolyn says

      December 28, 2019 at 6:36 pm

      I don’t know, I’ve never made a pie like that. Depends on the consistency you are trying to achieve, I think.

      Reply
  65. Celine says

    January 11, 2020 at 3:00 pm

    4 stars
    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

    Reply
  66. Sharon says

    January 16, 2020 at 10:45 am

    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!!!

    Reply
    • Carolyn says

      January 16, 2020 at 1:23 pm

      Sadly, it does not freeze well and changes consistency very badly. I don’t recommend.

      Reply
  67. Avani Malhotra says

    January 17, 2020 at 11:49 pm

    5 stars
    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

    Reply
    • Carolyn says

      January 18, 2020 at 9:03 am

      Thank you Avani! What a lovely compliment.

      Reply
  68. Suze says

    January 19, 2020 at 9:51 pm

    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!

    Reply
  69. Jenny D says

    February 21, 2020 at 6:24 pm

    5 stars
    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!

    Reply
  70. Renecha R says

    March 12, 2020 at 12:20 am

    4 stars
    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!

    Reply
    • Carolyn says

      March 12, 2020 at 12:50 pm

      Try a mix of allusose and lakanto or allulose and Swerve… that should solve the problem.

      Reply
      • Renecha R says

        March 29, 2020 at 12:07 am

        Thank you, Carolyn! I’ll try that next time.

        Reply
  71. Deborah Kloss says

    March 16, 2020 at 12:40 pm

    5 stars
    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!

    Reply
  72. Rob says

    April 21, 2020 at 1:56 pm

    3 stars
    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.

    Reply
    • Carolyn says

      April 21, 2020 at 5:32 pm

      5 stars
      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.

      Reply
  73. Steve Cruz says

    June 5, 2020 at 4:23 pm

    5 stars
    I found out about your Lemon Curd recipe at a diabetic potluck. A guy baked a sugar-free yellow cake in an oblong pan, let it cool, smoothed your Lemon Curd all over, chilled it, then whipped up Meringue and put about a 1/4 inch on the Lemon Curd, and browned it. Lemon Meringue CAKE… so amazing.
    Thanks for this recipe!

    Reply
    • Carolyn says

      June 5, 2020 at 5:55 pm

      Sounds fantastic!

      Reply
  74. Melody says

    June 10, 2020 at 11:09 am

    Hi Carolym,

    Love your recipes. I was wondering if this recipe would still work with only egg yolks and instead of butter use ghee or coconut oil? I have so many egg yolks from other recipes that I need to use!

    Reply
    • Carolyn says

      June 10, 2020 at 11:13 am

      It does but you need more (obviously!) and it may thicken faster.

      Reply
  75. Katherine Ong says

    June 14, 2020 at 12:04 pm

    Is the butter suppose to be salted?

    Reply
    • Carolyn says

      June 15, 2020 at 8:15 am

      Doesn’t matter that much, IMO. But unsalted is standard.

      Reply
  76. Shushila says

    June 20, 2020 at 4:14 pm

    4 stars
    Excellent! I couldn’t find the video unfortunately but it turned out beautifully – a little runnier than expected but it thickened up a bit as it cooled. I layered it on top of a keto lemon cheesecake (I adapted a vanilla cheesecake recipe) then chilled it and topped it with your whipped cream frosting (with half the usual pwd. Swerve so it would let the lemon shine in each bite ) OMG! No one believes it was keto. Only draw back was that there were no left overs!

    Reply
  77. Brenda says

    June 20, 2020 at 7:01 pm

    5 stars
    This right here is an amazing recipe. Thank you so much. I made a batch for me and another for my mom. Truly, I’ll be making this again! Absolutely delicious I used monkfruit snd allulose blend and it came out great! I’ll use it to top Greek yogurt with some low carb granola. Thank you!

    Reply
  78. NIKKI ISAKSON says

    June 28, 2020 at 12:21 pm

    I am making this next week to use with your lemon cheesecake. Obviously, I will be putting some on top, but I would also like to swirl some through the cheesecake batter before I cook it. Do you see any problem with doing that? Thanks so much!

    Reply
  79. Patricia Mozis says

    July 18, 2020 at 10:57 am

    Just saw this recipe 49minutes ago and I was “compelled” to make it right now…so I did..this is absolutely the best Lemon Curd recipe I have tried, and from now on the only one I will use. Fantastic recipe , thank you for all your work to make this the best. Looking forward to trying your other recipes.

    Reply
    • Carolyn says

      July 18, 2020 at 12:26 pm

      So glad to hear that!

      Reply
  80. Jaime Brown says

    July 23, 2020 at 10:57 am

    Incase anyone is wondering, I made this for a friend who is dairy free and replaced the butter with Earth Balance Soy Free ‘butter’ and it turned out fine. She liked it.

    Reply
  81. Anu says

    October 11, 2020 at 12:13 pm

    5 stars
    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.

    Reply
  82. anne says

    November 21, 2020 at 9:47 pm

    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?

    Reply
  83. Kendall says

    November 24, 2020 at 9:31 pm

    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!

    Reply
    • Carolyn says

      November 24, 2020 at 10:28 pm

      Try half Swerve and half BochaSweet.

      Reply
  84. Ruth Osborne says

    December 20, 2020 at 1:55 pm

    4 stars
    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?

    Reply

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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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