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
Mary Ann says
Did your really mean 1/4 Cup lemon zest?
Wendy says
i have the same question. 1/4 cup?
Eva says
I have a question. Can I use Splenda and would it still be 1/2 c? I usually cut Splenda amounts in half when making a recipe
Mellissa Sevigny says
Sorry but I really couldn’t say.
Pat says
I use Splenda and it works fine
Redhead says
Seriously you should try Erythritol sweetener or Xylitol sweetener because they are all natural and just better for your body.
Good luck to you!
Gail Mercer says
Those sweetners do terrible things to my digestive tract!
Cat says
Try allulose! Totally different 😊😊
Rachael says
This came out better than I imagined it could! So tangy but also sweet. I used powdered Equal (you can buy it in bulk at Amazon in 1-lb bags) and I am sure I’ll be making it again!
Joe says
This recipe is stellar…I followed it exactly but did not strain. I highly recommend it…great over berries.
Joe
Teresa says
I’ve been looking and looking for a sugar free lemon curd recipe that tastes like the sugary one. None before have had the right ratio. Thank you for this recipe because it is perfect!! It tastes amazing. I used swerve and the instant pot, and then strained it. So yummy and creamy and heavenly!
Kendall says
My brother is a newly diagnosed diabetic. His favorite thing in the world is lemon curd. Can you taste the sweetener in this curd recipe? I’d like to make it as a gift for him.
Jessica says
OMG this is sooo good on the low carb pound cake I made!! And pretty simple to make, can’t get better than that!
David Kiljanowicz says
Used granulated monk fruit as a sweetener. 10 minutes of stirring and not thickening at all. Thoughts?
Constance Glenn says
I just got my results. It wasn’t thickening for me so I used a teaspoon of cornstarch. But then I ran in to another problem, the monk-fruit sweetener re-crystalized which truly broke my heart.
Elise says
I’m new to sugar free. I was wondering if the sweetener you used was necessary for the thickening or is it all about the eggs. I was hoping to use pure stevia as I get headaches or tummy issues with most fake sweeteners.
PS. I know this is an older post but it’s the first thing google lists, so I know it’s got to be heavenly.
Mellissa Sevigny says
The sweetener does add bulk so I’m not sure how it will work with pure stevia – let us know if it works out or not if you do end up trying it!
Marly says
I just made this recipe with only stevia glycerite. It thickened beautifully and is delicious!
David Kiljanowicz says
David K. Here again. It thickened and tastes amazing. Kept heat on low to avoid separation. Whisked first about 20 minutes and we’ll worth it.
Thank You
Peggy Vargo says
AMAZING! I did not strain it because it was too much work and I like the little bits of zest. I also used the Instant pot instead of watching it on the stove. Just pour a cup of water in the bottom of the IP, put the trivet thingy in, put all the ingredients in a pyrex bowl. (I used my 4 cup measuring cup.) Cover the bowl with foil tightly and lower into the middle of the IP trivet. Set it to manual pressure cook on high for 10 minutes. Leave it in for another 10 to cool down some, then release the steam. Voila! Stir the butter back in and transfer to containers and put in the refrigerator. I also made the lemon bundt cakes to spoon it on top of. Major hit with the family. I’ll probably have to get myself a lemon tree because they’re already clamoring for more.
Mary says
Didn’t the eggs curdle?