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!
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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
Crazy Garden Chick says
OK so….. Is it possible to make this with other fruits? Say a Strawberry curd? Or…… I don’t know Mango curd, or whatever else curd? Don’t wish to be a party pooper but I’m allergic to lemon…. Oh a Raspberry curd wold be DELECTABLE. Then top it off with choc, the real stuff, not sweetened and all (I’ve developed quite a taste for it!). Hmmmm…..
Mellissa Sevigny (sevimel) says
I was thinking the same thing CGC! I don’t see why it wouldn’t work with other flavors, planning to experiment soon!
Caroline says
This is amazing! I’ve never been a lemon curd fan, but since hopping on the low carb bandwagon I seek out new desserts to try. This one is a winner! My hubbs loved it too! Oh, and I did make meringues with the whites, splenda and some cream of tartar. The combo was great too!
Thank You!
Mellissa Sevigny (sevimel) says
Thanks Caroline welcome to the lemon curd fan club! :)
One Day at a Time says
I think I have died and gone to heaven finding your blog! I wish you much success. Thank you for all that you do, you have just made my life better by learning of these great options. Can’t wait to share this blog with others.
Mellissa Sevigny (sevimel) says
Thank you so much! Glad you’re enjoying the blog!
Unknown says
I made this with splenda and oh my lord it’s so good.
I bought some of the laughing cow cream cheese wedges and use this as dip for them. So insanely good. Thank you for giving me something sweet to eat that isn’t high in carbs!
Mellissa Sevigny (sevimel) says
Never thought of pairing it with cheese, must try!!!
pr says
Trying this right now with ZSweet (erythritol + stevia blend). So excited to have lemon curd! About how long does it need to cook until it thickens? Thanks for a great site. So many wonderful low carb recipes to try.
Mellissa Sevigny (sevimel) says
It takes 4 to 6 minutes to thicken up for me on medium low heat. Thanks I’m glad you’re enjoying the recipes!
Kay says
Pavlovas are one of my favorite spectacular desserts. For a group it is fun to make 8″-9″ (3) shells and fill each layer and stack. So gorgeous. [tastefullykay@yahoo.com]
Mellissa Sevigny (sevimel) says
Yum! I like the layering idea!
Matt Sevigny says
Darn right I love lemon curd and this one is excellent! I especially appreciated that you didn’t employ any trickery involving cauliflower or broccoli. Thanks hon!
Mellissa Sevigny (sevimel) says
Glad you enjoyed that! Don’t let down your guard yet though, I’ve got some new recipes coming down the pike that will definitely be sneaking some of your “not favorites” in! ;)
McDonna says
Dude – you made me LOL…out loud! Is that a Guy Thing? My husband seems to think cauliflower or broccoli is lurking behind every bite! When he asks me about it in a suspicious tone, the only answer is BWAHAHAHAHA!
Day made.
G Cummings says
I’m getting ready to cook this right now! Do you have a recipe that includes the egg albumin (I’m a college student and I’d hate to throw away the rest of the egg after I’ve gotten the yolk from it)?
Mellissa Sevigny (sevimel) says
Check back tomorrow – the recipe I’m posting uses the egg whites! Otherwise I can’t think offhand of any recipes currently on the blog that would use them. Egg white omelette anyone??? (bleck!) ;)
Deb (Smoothie Girl Eats Too) says
You can make muffins with the whites. I even do a microwave muffin that is off the hook with just the whites. :-)
Deb (Smoothie Girl Eats Too) says
I just discovered your site and I’m in love! I prefer to use stevia (pure) whenever possible- and I know it’s impossible to sub measure-for-measure as it’s soooo concentrated. But will it work for most of your recipes or are there instances where it just absolutely will not work?
Thanks.
Mellissa Sevigny (sevimel) says
Hey Deb, the pure stevia works in some things where it’s just about sweetening, but in baking it’s not always good because it doesn’t add bulk or caramelize like some other substitutes. It really just depends on the recipe I guess!
Cool Design Shelties says
Love, love Lemon Curd…..have to true this one! Do you have an recipe on sugar- and fatfree Condensed Milk?? We can’t buy it here in Denmark! Ones again LOVE your blog :-)
Mellissa Sevigny (sevimel) says
Thanks CDS! Never tried making my own condensed milk – I imagine the lactose sugar would be a lot of carbs so not sure how to do that. Will look into it!
Cool Design Shelties says
Thank You Very Much That You Will Look Into It …..looking forward :o)
Maija says
Looks amazing. Thank you! Also – any ideas on where to buy xylitol??? Maija pinkmaija at yahoo dot com
Mellissa Sevigny (sevimel) says
I live in rural South Carolina and I can find it pretty easily here where I can never usually find anything so it must be pretty readily available. I’m sure there are other brands but I’m currently using and loving Ideal which is a blend of xylitol, sucralose, and maltodextrin that measures cup for cup like real sugar. If you can’t find it in a store you can most certainly get it online – probably through netrition.com or other low carb sites.