This sugar free lemon curd strikes the perfect balance between sweet and tart. It’s so easy to make and comes out creamy and delicious every single time.
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I have to admit that I was hesitant to post this recipe because there are about a billion recipes for lemon curd out there already. But when I found a way to make a delicious and sugar free lemon curd that is almost guaranteed to come out perfect each and every time I just didn’t feel right about keeping it to myself!
I first shared this recipe in my Keto Lemon Lush Dessert which was almost instantly a huge hit. If lemon is your thing, then you’ll definitely want to check out that recipe too.
What can you do with Lemon Curd?
Lemon curd is a dessert sauce or spread. It’s got a sweet, yet tangy flavor. It is usually pretty creamy and fairly rich, so a little goes a long way. It can be used in many ways, but here are some of my favorites:
- Serve it on top of plain Greek yogurt
- Use it as a filling for tarts like these from Brenda at Sugar Free Mom
- Make Keto Lemon Bars
- Use it as a topping or filling for low carb cakes like this one from Carolyn at All Day I Dream About Food
- Serve it warm over top of your favorite low carb pancakes.
- Stir in some berries and top with fresh whipped cream for an easy and refreshing dessert.
- Swap the frosting in THIS keto fruit pizza with homemade lemon curd for a little extra flavor!
- Make a roast chicken with it. Nope, I haven’t lost my mind 🙂 Check out this easy recipe for a delicious lemon and herb roasted chicken and prepare to be amazed.
- Try this simple Lemon Vinaigrette, Just swap the honey for some extra sweetener, sugar free maple syrup or leave it out entirely to make it completely keto friendly.
Tips for making Sugar Free Lemon Curd
- Fresh lemon juice is absolutely the best but bottled lemon juice will also work well.
- When you get to step 3 the mixture is going to look lumpy and broken. Rest assured that this is normal, just keep going 🙂
- Be sure that you are using low heat and whisk constantly to prevent the eggs from cooking to fast.
- As soon as the mixture has thinned back out and no longer looks curdled, switch from a whisk to a rubber spatula to ensure that you are scraping the bottom of the pan.
- The xanthan gum is optional, it helps to stabilize the lemon curd and also thickens it a bit.
- I can’t stress enough the importance of using a powdered sweetener if you wish to serve this sauce chilled. Granular sweeteners tend to get grainy when they are chilled and that is definitely NOT the texture we are aiming for here.
Be sure to check out these other great lemon recipes from This Mom’s Menu:
- Keto Lemon Lush Dessert | Gluten Free
- Lemon Poppyseed Pancakes with Creamy Lemon Sauce | Keto
- Upside Down Lemon Blueberry Cake | Keto, Gluten Free
- Air Fryer Crab Cakes with Easy Lemon Aioli | Keto
Foolproof Sugar Free Lemon Curd | Keto
- In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
- Add the eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
- Next, add the lemon juice and continue to beat on low speed until incorporated. At this point, you are going to think that I have lead you astray. The mixture will look lumpy and broken, but keep going 🙂
- Transfer to a medium sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
- Increase the heat to medium and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture.
- Remove from heat, sprinkle the Xanthan Gum on top and whisk it in.
- Transfer the mixture to a dish and place it in the fridge to cool. At this point it is ready to serve, but it will thicken more as it cools.