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
Linda vdMerwe says
Tried and tested, very good recipe
KAREN says
An amazing recipe. I used Swerve sugar substitute. It does take quite a while to thicken but well worth the time.
Augustin says
Best lemon curd ever. I had some extra and was able to thicken it with gelatin to make lemon bars–turned out great.
Priscilla says
This turned out great. Used it in a layered dessert. All Keto friendly.
Mellissa Sevigny says
Great idea Priscilla!
Camden says
I love eating this alone, spreading it on bread, or mixing it with yogurt. It’s quite easy to make and lasts a long time. Fantastic!
Jim McIntyre says
What a great idea to mix with Yoghourt! (If you spell it “yogurt” you can save the “ho” for Santa in case he runs short or is redacted for some reason.)
Kay says
Awesome recipe! Took a bit to get it thick-it just takes some time whisking but eventually gets there. It’s also delicious 🤤 & using xylitol, it tasted just like sugar!
Mike Hardy says
OMG! This is soo good. Thanks for the recipe! My tastebuds are so excited
lauren says
I made this with Swerve and it crystallized after cooling! I had that problem with monk fruit sweetener with a cheesecake so I switched to Swerve and it was fine. Don’t know why the Swerve crystallized this time :-(
Keri T says
This stuff is wonderful! Works great in the lemon cloud pie.
Alishba says
Would 1/3 cup of monk fruit sweetener work?
kelly stack says
Monk fruit is incredibly sweet, so I use 1/2 teaspoon of pure monk fruit powder and it’s perfect! :)