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
Omega says
Best thing ever.
kaye says
Oh my goodness gracious. I just made a micro batch of this in the microwave(I honestly thought it would be a disaster since you instructed to do it stovetop, but i didn’t have a pan small enough to accommodate just 1/6 of the serving, so I just did some experimenting. Luckily it turned out beautifully!) Im currently eating the whole thing with a spoon as I type. I love this recipe. I’m off to make a full batch now. Thanks!
Lara says
Thank you so much for this recipe!
I absolutely love love love lemon curd, never made it myself. Just made this and it is absolutely most definitely to die for!!
I really have to hide it for myself so I wont eat the whole jar at once…. This is so yummm…
Lara says
OMG Yesss it’s terrible *NOT*
Just made another batch, I was making keto buns using 6 egg whites.
Would be a shame to just trow away the egg yolks wouldn’t it! So if I just slap some lemon curd on my freshly baked keto buns I can count a whole egg :-)
anon says
I’m diabetic and lemon curd is my favorite thing so I was happy to find this. Could you use splenda to make it?
Mellissa Sevigny says
I’ve made it with Splenda many times with great results! Enjoy!
CJ says
I’d never heard of lemon curd before, but I’d spent a day experimenting with meringues (mostly unsuccessfully) and had approximately 742 gorgeous yolks that I didn’t know what to do with (give or take 730). And I like lemon. And my spouse happens to love lemon meringue pie, and I still like him a bit. So I figured, what the hey, I’ll whip him up some lemon curd.
As a first time maker of the curd, I have to say I hate whoever came up with this recipe just a little. Using fresh lemons, the stuff just punches your tastebuds in the face and I couldn’t stop “sampling” as it was cooking. Why have you hidden this deliciousness from me until now??
Sme notes for first time “curders” like myself –
1. If you have no idea what “until it thickens” means, use a thermometer. I use a very clean meat thermometer. It’s done when it hits 180 according to some guy on some website that knows about this stuff. Seemed to work.
2. Don’t neglect it. Stir pretty constantly, will take at least 10 minutes to cook. Read a book that isn’t too interesting, maybe something that you hated in high school so you don’t get too engrossed.
3. Don’t try to strain it into the “final bowl”. It’s going to make a mess like… well, like strained curd. It’s quite disgustingly but deliciously sloppy. Strain the final product into a decent sized bowl and distribute from there into your pretty containers. Lick the strainer, the pot, and the utensils, of course.
4. Don’t eat it all at once. Save some for the other people in the house if you can. The second batch we made (*cough*thenextday*cough*) I got smart and froze half of it immediately.
5. Use the eggs with the brightest yellow yolks, at least once. We’ve got some eggs from free range chickens that are obviously eating a lot of alfalfa and corn. The yellow-orange yolks make the curd look like you’ve added some kind of neon food coloring. If you prefer a less blinding food like the one in the picture here, use eggs with paler yolks. It really is quite shocking.
6. We need to come up with a more appetizing name than “curd”. I vote for “sunshine in a jar”. Or maybe, “solar eclipse” because that’s about how long it lasts.
Genevieve says
Can I use this recipe on my blog if I put the link to your blog?
Mellissa Sevigny says
I don’t give permission for people to repost my recipes on their own blogs, but you can use just a photo of the recipe, along with a link back to IBIH for the actual entire recipe. That’s pretty much standard in the blogging world – you can see an example of where I did that with other bloggers recipe in my fall soup roundup here. Thanks!
Pia says
I just made this, oh yum! I’m a happy person right now. I’m thinking it will be the perfect match with some tart greek yogurt!
Mellissa Sevigny says
Sounds fantastic Pia!
Cyndi says
I wonder if I ruined mine? I had it heating on low and it was beginning to thicken, but I didn’t know just how thick it was supposed to get before straining it. Well, within seconds it all got very thin and never got thick again. I strained it and put it in the refrigerator. Do you think it will thicken up in there? TIA!
AJ Eberly says
I’ve made a recipe almost like this before. It is very tasty and thank you for your yummy recipe. My problem is that my erythritol (Truvia) crystallizes. It actually turns gritty after a couple hours in the fridge. What can I do to prevent that? I don’t use xylitol because it doesn’t agree with my stomach.
Mellissa Sevigny says
Try another sweetener I guess – a granulated sweetener like Splenda would be a good alternative to xylitol or erythritol and shouldn’t crystallize on you! Enjoy!
CJ says
I made this with coconut oil to make it DF. Cup for cup for those who want to know. Tastes great. Turns out a little more orange rather than yellow as no butter. But who cares??? Good recipe. Definitely an addition to my cookbook.