I love lemon curd. Like really love it. Like could eat it out of the jar with a spoon while hiding in a closet love it. It’s just so velvety smooth, not to mention both tangy and sweet! Yummy!
Mr. Hungry loves it too, so between the two of us it never lasts very long. I actually made this batch for another recipe that I’ll be sharing with you on Thursday which marks my one year blog-iversary!
In celebration I’ve got an amazing dessert for you featuring this lemon curd, AND I’m hosting my biggest giveaway yet! I’ll be giving away one of my favorite kitchen appliances – but that’s all I’m telling you for now! You’ll have to come back Thursday if you want in! If you’re not already following by email, you might want to do it now so you don’t forget about it and miss out! Or like IBIH on Facebook to get links to the giveaway post! But for now, back to this lemon curd – it’s pretty, easy to make, and oh so luscious! Hope you guys like it!
Print
Sugar Free Lemon Curd
- Yield: 1.5 cups 1x
Ingredients
- 1/2 cup butter
- 1/2 cup xylitol blend sweetener (or another zero calorie sweetener equivalent to 1/2 cup sugar)
- 1/2 cup fresh lemon juice
- 1/4 cup lemon zest
- 6 egg yolks
Instructions
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Let cool to room temperature, then cover and store in the refrigerator for up to one month.
- Category: Sauces/spreads
- Cuisine: Curd
Nutrition
- Serving Size: 2 Tbsp
- Calories: 98
- Fat: 10g
- Carbohydrates: 1g net
- Protein: 1g
Jennifer says
Sounds wonderful, Melissa. Interesting choice of sweetener. I guess you know that xylitol is poisonous for dogs. Have a happy 4th of July! :)
Mellissa Sevigny (sevimel) says
Thanks Jennifer! I do know that it’s toxic to animals so I’d never feed it to my cats (and really who would anyway?) but I find it an excellent sugar substitute for my family. Did you know that it’s actually proven to improve dental health in young children? Bonus! :)
movita beaucoup says
Those photos are absolutely exquisite! So etherial! And lemon curd? Yum to infinity…
xox
Mellissa Sevigny (sevimel) says
*gasp* Thanks for the comment Mo-Beau, I’m a huge fan!!!! XO
Note: If you guys aren’t already following movita beaucoup you should head over there (there’s a link on my blogroll) because she is extremely talented, not to mention hilarious!
Julie Australia says
I love this. I will be back here again.
Julie
http://newstartsugarfree.blogspot.com.au/
Mellissa Sevigny (sevimel) says
Thanks Julie, come back anytime!
Mike @TheIronYou says
I’ve never been a big fan of lemon curd but it’s never too late to change my mind!
Mellissa Sevigny (sevimel) says
Well let me know if this recipe does it for you Mike! If it’s too rich, you can fold it into some whipped cream and make a lighter lemon mousse with it and serve it with berries.
Doris says
This sounds really good. I may have to make this tomorrow along with some plantain fritters I was planning on making with spicy mango chutney – I know. Your typical 4th of July fare. LOL.
I was thinking about making my own butter for your recipe. Bet it will turn out really yummilicious! Thanks for the recipe and I’ll let you know how it goes.
Mellissa Sevigny (sevimel) says
You always have fun stuff going on in the kitchen Doris! Let me know if you make the homemade butter too and how it turns out – I want to try that one of these days! And I LOVE plaintains – sounds like you’re eating well today! :)
Kitchen Riffs says
Love lemons in any shape or form. But lemon curd is particularly nice – and I eat it by the spoonful too! Good stuff – thanks.
Mellissa Sevigny (sevimel) says
Always happy to meet a fellow lemon curd lover! :)
Anne says
I am SO happy a friend of mine sent me the link to your blog since you know, I’m doing that weird “low carb thing.” LOL! She didn’t actually say “weird” – but I do think a lot of my friends thing it is.
Anyway, I’ll be back every day looking for new food. We’ve been low-carbing for about a month – love it, but do miss some things – like lemon curd. And peanut butter cookies – who knew I could use water chestnuts??? Yay!
Mellissa Sevigny (sevimel) says
Hi Anne and welcome to IBIH! I’m glad your friend sent you a link to my weird food blog too! ;) Let me know how you like the cookies!
Leeann says
Sounds wonderful! But what do you eat that kind of thing with?
Also, I’ve been trying MiMs. I have made them using 1/4 cup flax and it is just too overwhelming in taste for me. I’d like to combine 2T flax meal and 2T coconut or almond flour but I can’t get the liquids right. I’d love it if you could use your magic on that!
xo!
Mellissa Sevigny (sevimel) says
Check back tomorrow for a recipe using the curd but you can also mix it with whipped cream for a lemon mousse, put it into an almond crust for a lemon tart, serve it as a dip for fresh fruit (depending on your carb allowance) or just eat a spoonful when you have a sweet tooth! I have never heard of Mims – if you can describe what they are I’ll put them on my list of things to try soon! :)
Leeann says
Hi Mellissa! Thanks for your reply! I love being open to all things low carb and so appreciate you Foodies making it easier for folks like me.
MiMs are Muffin a Minute- those little flax muffin things folks put in a mug in the microwave. I find the flaxiness of them overpowering, and would love one that uses part flax with almond meal or coconut flour- but I can’t get the ratios right! I would love it if you would put your mad skillz to that sometime!
Nikki says
Hey Leanne, I have found MiMs not so good with flaxmeal, until I found golden flax meal. It made all the difference for me. But I only use 2T flaxmeal, 1t psyllium, 1/4 t baking powder, 2t erythritol, 1 egg and 1T of oil. I give it 75 sec in my nuke and voila. Instant guilt free dessert.
I have also had success with 1/2 golden flax, 1/2 almond (or coconut flour).
I’ll be making lots for this lemon curd, I suspect. And yay… I won’t have to share it either ;)
Anonymous says
I’ve got a vision of this stuff on top of low-carb pancakes!
Mellissa Sevigny (sevimel) says
I’ve never done the muffin a minute things but I have been meaning to try them! Thanks for explaining! And YES to putting these on pancakes!
Stephanie says
I used to make lemon chicken with lemon curd – but haven’t made it since going low carb. Now I can make it again! :)
Mellissa Sevigny says
Never heard of chicken and lemon curd before! Interesting!
jen says
Scones! Eat it on scones!
Anonymous says
OMG! you must be psychic! I was at the grocery and got a craving for homemade lemon curd. I bought the lemons, pasteurized eggs, kerrygold butter. But had decided I was just going to do it with sugar cause I didn’t want to waste it trying out using sweeteners. Then I came home to find my package of erythritol had arrived. I had some glimmer of hope, and then come online to find my recipe and voila, here you are. I am so excited. Only at my house I am the only lover of lemon curd, everyone else prefers nutella. I am going to try it with the erythritol and a bit of pure powdered stevia and see what happens. I doubt this will last until Thursday though, so will have to make another batch for that recipe!
Thanks so much.
Chris
Mellissa Sevigny (sevimel) says
Hey Chris – great minds think alike! :) Hope you like it – I’m jealous that you are the only lemon curd lover in your house – you don’t have to share like I do! ha ha! Enjoy!!
Jacquelineand.... says
OH.MY.GOODNESS.
I think I love you. Not in a stalkerish kind of way but in a ‘you just made it possible for me to have lemon curd’ kind of way. SO making this, and soon!
Mellissa Sevigny (sevimel) says
Ha ha! Thanks Jacqueline! Enjoy it! I swear it’s as good as with sugar!