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
Amanda Desbiens says
Can this be frozen, and if it can about how long do you think its be good for?
Mary Ann Campbell says
As a general rule, Lemon Curd can be frozen. However, I am sure about this recipe. By the way, Lemon Curd tastes great when eaten frozen. Ask me how I know.
Sloan says
I came across this recipe while trying to figure out what to do with all the yolks while making sugar free meringues. This could not have been more perfect. The recipe is crazy easy, super delicious and bright, and absolutely the perfect accompaniment for my meringues. It was so much like having lemon meringue pie with no deprived feeling, plus I have plenty of delicious curd for more treats later.
Mellissa, girl, your recipes are always on point. Thanks for making low carb taste better than traditional eating ever did.
ckulloa says
I love this recipe!! It is so easy and It can be versatile. I have made it and I use it whenever I have a pot luck at work and want something that I can eat too.
https://029.asdfasdfasdfge23973.workers.dev/ibih-epic-roatan-vacation-giveaway-for-two/
Sean says
Just simply delicious! Very easy recipe and I made it in my Instant Pot so no standing over the stove. Today I made my second batch using half Swerve and half stevia. It tastes so good. I can hardly wait to put some on my homemade yogurt!
Mellissa Sevigny says
That’s so cool that you made it in your Instant Pot! What setting and how long did you use it for if you don’t mind my asking?
Sean says
Hi Mellissa,
Followed your directions above except no stove top cooking. I put all ingredients in Pyrex glass bowl, cover bowl tightly with foil and put on trivet with 1 cup water in bottom of IP. 10 minutes on pressure cook manual. Let sit for 10 more minutes of timer goes off then release pressure. Remove carefully from IP, take off foil and whisk lemon curd (the butter might separate but will incorporate after whisking). These are directions that I found on the internet and they worked great. Never again on the stove for me!
Sean says
I followed the IP cooking directions on Amy+Jacky https://www.pressurecookrecipes.com/instant-pot-lemon-curd/
So easy and fast!
Sean
Geneva Atchison says
I’m pretty excited to try this! Have you ever tried it with lime? My kids like lemon and lime flavored yogurt, and today was my first time making non-fat greek yogurt. SO, I’m hoping to make my own lemon and lime flavors to mix in. This should work perfectly for the lemon. :)
Mellissa Sevigny says
I think it would also work great with lime Geneva!
Rhea says
I think I may have over-cooked it… Wanted it really thick and just as I as thought I was there it kind of seperated to looking like scramble floating in melted butter! It tastes A-maze-ing though! Whizzed it with the stick blender which kind of helped and I’m still going use it as it tastes so bloody good!
Will definately have another bash at making this again soon x
Michele says
I absolutely love lemon curd, and used to enjoy it on crepes I’d make for my family. I still buy it for my son, and started making egg and cream cheese pancakes so I could enjoy them too. I was not happy with the syrup substitute I’ve tried so far. I made the lemon curd today using an immersion blender and I did not strain it. It is delicious! Thank you for the wonderful recipe. I am looking forward to trying it with whipped cream.
Christy says
Melissa,
I am new to low carb and just wanted to tell how how much I appreciate your exquisite taste in recipes! I have loved every one of your recipes that I have tried. You have made this weightloss journey so much easier for me.
Thank you,
Christy B
Ginny Sher says
Wow, I may be late to this party, but I just made a batch of this lemon curd for a component of a recipe I’m working on developing. It’s fantastic! Thick, rich and tastes exactly like curd made with real sugar. I’m very excited to have found your blog! Thank you for this recipe.
Carln Wareham says
Great recipe. BUT – please remember that lemon juice has SUGAR in it. Therefore, this recipe is LOW-SUGAR, not sugar-free. :-)