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
Holly says
SUGAR FREE LEMON CURD! my prayers have been answered…wow! Can’t wait to try this!
Sara says
Oh my taste buds are so happy! I made pancakes this morning using exactly 6 egg whites and stumbled across this recipe needing that many yolks. On top of that I had 2 fresh lemons in my fridge about to go back–exactly 1/2 cup of lemon juice. Couldn’t have been any more perfect! Not to mention lemon is my favorite and you seriously have made me a happy happy gal tonight. I will be making this often. It doesn’t take sugar free AT ALL! I told my hubby that I’m going to make an almond flour crust & use it as a pie filling bc that’s what it reminds me of.
Thank you so much for making & sharing this!!
Becky Leach says
maybe I missed something.. I see nutritional info and that the recipe makes approx. 1 1/2 cups.. but how much is ONE serving??? would really like to try this. If I keep a low carb dessert here along with making low carb meals.. makes it easier for us to stay on track with a treat now and then. thank u.
Becky Leach says
ugh 2 tablespoons? I Just found it.
Mellissa Sevigny says
Hope you like it Becky!
Nancy says
Hi Mellissa,
Can’t wait to make this! What do you mean “strain into a small bowl”? Sorry, I’m new at this :)
*corrected website address*
Mellissa Sevigny says
Pour it through a fine strainer to get out any lumps and zest – sorry that wasn’t more clear! Enjoy! :)
Gabriella says
This lemon curd is amazing! It tastes just like the “normal” version with sugar…but so much healthier! (I used Truvia, which worked great). Thank you so much! :)
Mellissa Sevigny says
Thanks Gabriella, I love this stuff too! Want to make a lime version soon!
Melanie Harper says
Any idea how much key lime juice you’d need to sub in to make this key lime curd? I am craving key lime ANYTHING, but the recipes I’ve found require condensed milk. My son is dairy-free, so I can sub out the butter but switching condensed milk out is tough without changing the flavor. Thanks!
Mellissa Sevigny says
You can probably just sub in the same amount of key lime as the lemon that is called for! Enjoy! :)
Sally says
Hi Mellissa!
Do you know if I could try subsituting the butter with coconut oil?
Mellissa Sevigny says
I’ve never tried it Sally, but in theory it could work! Let me know if you try it and how it comes out!
Sally says
Will try it this weekend – thanks!!!
Maggie says
Just made it with coconut oil and it worked perfectly! Thanks for the great recipe!
Vanessa says
i just made this and it is amazing! I loved lemon curd on toast as a kid and as soon as I tasted this it took me back! I’ll be having it on my flax muffin in the morning for breakfast.
Thank you so much for your awesome recipes. They are so darn good! They keep me inspired and keep me on track in my low carb journey.
Stefanie says
Hi Mellissa – Do you have a rough guess at how many lemons it’ll take to get to 1/2 cup juice and 1/4 cup zest? Thank you!
Mellissa Sevigny says
Hi Stefanie, I would say 4 good sized lemons should do it! This is so good, hope you like it!
Diane Davis says
I’m so excited about being referred to this website!
Mellissa Sevigny says
Me too Diane! Welcome to IBIH! :)