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.
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.
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
Keto Sugar Free Lemon Curd
- 3 large eggs room temperature
- ⅔ cup powdered low carb sweetener
- ½ cup fresh lemon juice juice of about 2 large lemons
- 1 ½ tsp finely grated lemon zest use a Microplane zester to grate fine enough so no straining of curd is needed.
- 4 tbsp butter room temperature diced
- 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.
- Transfer the hot 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.
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