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
Mommatraveler says
OMG. This is divine! I love lemon curd. I had three egg yolks left over from some low-carb bread I was making and thought ….how about making some lemon curd! I remembered I’d seen your recipe a while back, so came hunting for it!
I halved the recipe (because I only had 3 egg yolks), and it made a nice amount – about an oversized cupful.
I did not have any real lemons on hand, so I used my pure lemon oil instead of zest – no straining, and a fantastically rich lemon flavor.
I can’t wait to spread a heaping spoonful of this on some oopsie bread…. deeeeeelish!
Zooty says
Oh my! I just made this recipe and it is wonderful! I added one tsp of lemon extract and didn’t strain the zest because I am looking for a lot of lemon flavor punch. Thank you for posting this recipe!
Amy says
I am going to start a low carb lifestyle so
today I looked up the recipe for cloud bread- as I was reading it the thought ‘I wonder if there’s such thing as low carb lemon curd which I felt would taste great with it! So I googled and hence found your blog! :))
Mellissa Sevigny says
Welcome Amy! I haven’t tried the cloud bread yet but have heard good things!
Heather Taylor says
Could i use coconut sugar instead of sweetner?
Mellissa Sevigny says
Yes!
Jenni says
I made this the other day and it tastes like sunshine and joy. I am currently enjoying it on some low-carb marshmallow cheesecake chia pudding with crumbled-up low-carb gingersnaps. So delicious!
Mellissa Sevigny says
Agreed! Sunshine and joy is how I’d describe it too ha ha! I am posting a lemon cloud pie that uses this curd folded into whipped cream and it is even better! Stay tuned!!!
Kasia says
Great recipe, thank you!! I used it to make an Easter cake (:
Dawn @Oh Sweet Mercy says
I just made this…it is SO good! And easy! Pretty sure I made this in under 15 minutes easily. I don’t even think it tastes sugar free. I used 1/4 + 1/8 c xylitol (all I had) and 1/16th tsp pure stevia. Also added a minch of pink Himalayan salt (because I put that stuff in everything, I love it and need the minerals). Smooth and lusciously lemonony goodness. Thanks for an awesome recipe!
Kerry says
This was amazingly good, wow and thank you!!
Dr. Stan De Loach says
Sounds luscious!
Going to make a batch with liquid Splenda (SweetzFree), to see if the texture will turn out as it should.
Remember: powdered Splenda adds 24 grams of carbohydrate (sugar) per cup, so in this recipe, 1/2 c adds 12 grams of CHO to the count given.
I don’t understand why the need to strain it. To get out the zest? I will make it without straining it, which should not change the taste.
I am also thinking of adding a touch of pure vanilla extract, to enhance the strong lemon flavor even more.
Thanks for the inspiration!
Dr. Stan De Loach
México, Distrito Federal
shannon patterson says
How did it turn out using the liquid sucralose?
Liesel says
Is the xylithol in a granulated form or is it liquid or a powder?
Thanks!
Mellissa Sevigny says
I was using granulated!