Keto Sugar Free Lemon Curd is a low carb, paleo, creamy, tangy, refreshing lemon curd that can be used as filling in pies, lemon tarts, lemon bars, lemon parfaits, and other keto baked goods.
Super low in carbs, this lemon curd is 0g net carbs per 1 tablespoon of the curd.
Watch the Recipe Video for Keto Lemon Curd-
Lemon desserts are simply my favorite, as you probably already know by the number of lemon treat recipes I have on this site.
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Lemon desserts are simply my favorite, as you probably already know by the number of lemon-flavored treat recipes I have on this site.
This tangy but sweet, super low carb lemon curd recipe is so versatile and perfect for using as a pie or tart filling, in lemon bar recipes, lemon parfaits, or even served on low carb muffins or scones as a condiment.
I used this lemon curd recipe in my Easy Keto Lemon Cream Fool recipe below:
I used it in this Keto Lemon Supreme Tarts recipe below also:
The uses are practically endless.
I used a Microplane zester to make the lemon zest in this recipe fine enough so that you don't need to strain the zest from the curd after making it.
That made life much easier and especially since I don't seem to own a fine-mesh sieve. I will have to remember to put that gadget on my holiday gift list.
Common Questions About the Keto Sugar Free Lemon Curd Recipe
For the best results, I recommend using freshly squeezed lemons.
You can strain the curd through a fine-mesh sieve if your lemon curd curdles.
If you did not use a micro zester then you may need to strain the curd through a fine-mesh sieve.
You can add and stir in more sweetener to taste if needed.
Printable Recipe Card
📖 Printable Recipe Card
Keto Sugar Free Lemon Curd
Equipment
Ingredients
- 3 large eggs room temperature
- ⅔ cup powdered low carb sweetener
- ½ cup fresh lemon juice juice of about 2 large lemons
- 1 ½ teaspoon finely grated lemon zest use a Microplane zester to grate fine enough so no straining of curd is needed.
- 4 tablespoon butter room temperature diced
Instructions
- In a small saucepan (not heated yet), combine sweetener, lemon juice, lemon zest, and whole eggs. Whisk until combined.
- Add the butter and cook over medium-low heat, while stirring continuously with a whisk or wooden spoon, until the first bubble appears and the curd is thick enough to hold marks of the whisk or spoon, about 4-7 minutes.
- Strain with a mesh strainer if needed. Transfer the warm lemon curd to a jar and cover the surface with plastic wrap.
- Refrigerate until cold, then remove the plastic wrap and replace it with a lid. The lemon curd will keep fresh in the refrigerator for about 1 week. Makes just under 2 cups.
Video
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Notes
Nutrition
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D.Daggett says
Made the lemon curd recipe as written with 2/3 cup of allulose. Came out delicious with a zippy balance of tart and sweet. Will make again with lemons and perhaps other citrus when in season.
Stacey says
D Daggett, Thank you for trying the recipe, and for your kind words. 🙂
Tiffany says
I found the texture to be weird. I made a second batch and replaced the 3 eggs with 5 egg yolks. The 5 yolks provided a much better texture. I used the egg whites to make keto meringues.
Cathleen says
This lemon curd is delicious I made the lemon fool with zero sugar cool whip it is yummy I also add it my yogurt. Thank You
Stacey says
You're welcome, Cathleen, I'm so happy you enjoyed the recipe.
Ruth Slagowski says
Can I pour the hot curd into a canning jar with a lid and let it cool to seal like with jam for long shelf life?
Stacey says
Ruth, I have not tried that. It could work, but posibbly might work better to use the Instant Pot or pressure cooker method of canning.
Sheila says
I made this yesterday with powdered Swerve and it tastes wonderful. After it got cold, though, it got a little grainy and crunchy. Did I use the wrong sweetener?
Stacey says
Hi Sheila, I used an allulose based sweetener because Swerve (erythritol) has a cooling effect and does tend to harden when it gets cold in creamy desserts.
Marilyn C. says
Made the lemon curd tarts. Outstanding! We are going away with three other couples and I'm making several keto desserts among which will be the tarts. I will not tell them that they are keto, and they will never know. (Of course, I'll let them know after they rave about how delicious the tarts and.) My guess is they'll fight over who gets the last four, lol. Thanks for an amazing recipe. And you are right, the portions keep us from eating too much which in this case is very easy to do!
Stacey says
Thank you, Marilyn, for trying the tarts, your very kind words & for sharing your experience. I know what you mean, if I made this into a whole pie, I would eat the whole pie, lol.
DeeAnn says
Could this be canned and put on shelf like the stores? Would like to make for gifts- it’s so good thank you
Stacey says
Hi Deann, I'm pretty sure it could be canned and vacuum-sealed and stored on a shelf if you have a pressure cooker or other canning process.
Kathy Franco says
Does it thicken up after it’s cold?
Stacey says
Kathy, yes, it does get thicker after refrigeration.
Donny says
Looks so luscious! I could just eat it all with a spoon.
Shelby says
I love lemon desserts too! They're just so refreshing!
Megan Stevens says
This is so delicious. We especially love it this time of year when the weather starts getting cooler and the fresh berries are still available in the markets - that last taste of sunshine! SO good with fresh berries and whipped cream! 🙂
Kelly says
Thank you for this wonderful recipe! My mouth is watering at all of the delicious possibilities!
ChihYu says
I'm tasting a lemon tart with this beautiful curd! Smooth, creamy and zesty!
Stacey says
Girl, you're reading my mind!
Jean Choi says
SO thick and creamy! I love lemon desserts and this one's a winner.