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!
Print
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
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! :)
★★★★★
Mary Ann says
Did your really mean 1/4 Cup lemon zest?
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?
Amanda Desbiens says
Can this be frozen, and if it can about how long do you think its be good for?
★★★★★
Mary Ann Campbell says
As a general rule, Lemon Curd can be frozen. However, I am sure about this recipe. By the way, Lemon Curd tastes great when eaten frozen. Ask me how I know.
Sloan says
I came across this recipe while trying to figure out what to do with all the yolks while making sugar free meringues. This could not have been more perfect. The recipe is crazy easy, super delicious and bright, and absolutely the perfect accompaniment for my meringues. It was so much like having lemon meringue pie with no deprived feeling, plus I have plenty of delicious curd for more treats later.
Mellissa, girl, your recipes are always on point. Thanks for making low carb taste better than traditional eating ever did.
★★★★★
ckulloa says
I love this recipe!! It is so easy and It can be versatile. I have made it and I use it whenever I have a pot luck at work and want something that I can eat too.
https://www.ibreatheimhungry.com/ibih-epic-roatan-vacation-giveaway-for-two/
★★★★★
Sean says
Just simply delicious! Very easy recipe and I made it in my Instant Pot so no standing over the stove. Today I made my second batch using half Swerve and half stevia. It tastes so good. I can hardly wait to put some on my homemade yogurt!
Mellissa Sevigny says
That’s so cool that you made it in your Instant Pot! What setting and how long did you use it for if you don’t mind my asking?
Sean says
Hi Mellissa,
Followed your directions above except no stove top cooking. I put all ingredients in Pyrex glass bowl, cover bowl tightly with foil and put on trivet with 1 cup water in bottom of IP. 10 minutes on pressure cook manual. Let sit for 10 more minutes of timer goes off then release pressure. Remove carefully from IP, take off foil and whisk lemon curd (the butter might separate but will incorporate after whisking). These are directions that I found on the internet and they worked great. Never again on the stove for me!
Sean says
I followed the IP cooking directions on Amy+Jacky https://www.pressurecookrecipes.com/instant-pot-lemon-curd/
So easy and fast!
Sean
Geneva Atchison says
I’m pretty excited to try this! Have you ever tried it with lime? My kids like lemon and lime flavored yogurt, and today was my first time making non-fat greek yogurt. SO, I’m hoping to make my own lemon and lime flavors to mix in. This should work perfectly for the lemon. :)
Mellissa Sevigny says
I think it would also work great with lime Geneva!
Rhea says
I think I may have over-cooked it… Wanted it really thick and just as I as thought I was there it kind of seperated to looking like scramble floating in melted butter! It tastes A-maze-ing though! Whizzed it with the stick blender which kind of helped and I’m still going use it as it tastes so bloody good!
Will definately have another bash at making this again soon x
★★★★★
Michele says
I absolutely love lemon curd, and used to enjoy it on crepes I’d make for my family. I still buy it for my son, and started making egg and cream cheese pancakes so I could enjoy them too. I was not happy with the syrup substitute I’ve tried so far. I made the lemon curd today using an immersion blender and I did not strain it. It is delicious! Thank you for the wonderful recipe. I am looking forward to trying it with whipped cream.
Christy says
Melissa,
I am new to low carb and just wanted to tell how how much I appreciate your exquisite taste in recipes! I have loved every one of your recipes that I have tried. You have made this weightloss journey so much easier for me.
Thank you,
Christy B
★★★★★
Ginny Sher says
Wow, I may be late to this party, but I just made a batch of this lemon curd for a component of a recipe I’m working on developing. It’s fantastic! Thick, rich and tastes exactly like curd made with real sugar. I’m very excited to have found your blog! Thank you for this recipe.
★★★★★
Carln Wareham says
Great recipe. BUT – please remember that lemon juice has SUGAR in it. Therefore, this recipe is LOW-SUGAR, not sugar-free. :-)
Mommatraveler says
OMG. This is divine! I love lemon curd. I had three egg yolks left over from some low-carb bread I was making and thought ….how about making some lemon curd! I remembered I’d seen your recipe a while back, so came hunting for it!
I halved the recipe (because I only had 3 egg yolks), and it made a nice amount – about an oversized cupful.
I did not have any real lemons on hand, so I used my pure lemon oil instead of zest – no straining, and a fantastically rich lemon flavor.
I can’t wait to spread a heaping spoonful of this on some oopsie bread…. deeeeeelish!
Zooty says
Oh my! I just made this recipe and it is wonderful! I added one tsp of lemon extract and didn’t strain the zest because I am looking for a lot of lemon flavor punch. Thank you for posting this recipe!
★★★★★
Amy says
I am going to start a low carb lifestyle so
today I looked up the recipe for cloud bread- as I was reading it the thought ‘I wonder if there’s such thing as low carb lemon curd which I felt would taste great with it! So I googled and hence found your blog! :))
Mellissa Sevigny says
Welcome Amy! I haven’t tried the cloud bread yet but have heard good things!
Heather Taylor says
Could i use coconut sugar instead of sweetner?
Mellissa Sevigny says
Yes!
Jenni says
I made this the other day and it tastes like sunshine and joy. I am currently enjoying it on some low-carb marshmallow cheesecake chia pudding with crumbled-up low-carb gingersnaps. So delicious!
★★★★★
Mellissa Sevigny says
Agreed! Sunshine and joy is how I’d describe it too ha ha! I am posting a lemon cloud pie that uses this curd folded into whipped cream and it is even better! Stay tuned!!!
Kasia says
Great recipe, thank you!! I used it to make an Easter cake (:
Dawn @Oh Sweet Mercy says
I just made this…it is SO good! And easy! Pretty sure I made this in under 15 minutes easily. I don’t even think it tastes sugar free. I used 1/4 + 1/8 c xylitol (all I had) and 1/16th tsp pure stevia. Also added a minch of pink Himalayan salt (because I put that stuff in everything, I love it and need the minerals). Smooth and lusciously lemonony goodness. Thanks for an awesome recipe!
★★★★★
Kerry says
This was amazingly good, wow and thank you!!
★★★★★
Dr. Stan De Loach says
I madeit! Turned out delicious, smooth, and addictive.
I did add 3/4 tsp of vanilla extract; I used liquid Splenda (SweetzFree, ZERO carbs), about 30 drops; I did NOT strain it, though I took out a few seeds from the lime juice before I added it to the butter; used 3 limes (we don’t have lemons here) and got 1/4 cup juice exactly.
After about 10 minutes (we are a mile above sea level so it takes longer), it began to thicken pretty quickly. The thermometer never measured more than 140º! So I guess the whole length of the stick has to be inserted in meat or something. Just the tip did not work to raise the temperature.
The liquid non-caloric sweetener did not change the consistency at any point in time. When it was finished, it was just like the lemon/lime curd I remember from years ago!
Next time, I will try a double recipe, because it really wears the arm out with the constant whisking! Don’t know if an electric mixer would work…if anyone has tried it, please share the results.
THANK YOU SO MUCH for this fantastic recipe, which I am going to share with my patients (giving you credit, of course).
Dr. Stan De Loach
Diabetes Educator
México, Distrito Federal
★★★★★
Dr. Stan De Loach says
Sounds luscious!
Going to make a batch with liquid Splenda (SweetzFree), to see if the texture will turn out as it should.
Remember: powdered Splenda adds 24 grams of carbohydrate (sugar) per cup, so in this recipe, 1/2 c adds 12 grams of CHO to the count given.
I don’t understand why the need to strain it. To get out the zest? I will make it without straining it, which should not change the taste.
I am also thinking of adding a touch of pure vanilla extract, to enhance the strong lemon flavor even more.
Thanks for the inspiration!
Dr. Stan De Loach
México, Distrito Federal
shannon patterson says
How did it turn out using the liquid sucralose?
Liesel says
Is the xylithol in a granulated form or is it liquid or a powder?
Thanks!
Mellissa Sevigny says
I was using granulated!
Omega says
Best thing ever.
kaye says
Oh my goodness gracious. I just made a micro batch of this in the microwave(I honestly thought it would be a disaster since you instructed to do it stovetop, but i didn’t have a pan small enough to accommodate just 1/6 of the serving, so I just did some experimenting. Luckily it turned out beautifully!) Im currently eating the whole thing with a spoon as I type. I love this recipe. I’m off to make a full batch now. Thanks!
Lara says
Thank you so much for this recipe!
I absolutely love love love lemon curd, never made it myself. Just made this and it is absolutely most definitely to die for!!
I really have to hide it for myself so I wont eat the whole jar at once…. This is so yummm…
Mellissa Sevigny says
Totally addicting right!? I love it too but only make it occasionally because I have zero self control where this is concerned! Glad you enjoyed it!
Lara says
OMG Yesss it’s terrible *NOT*
Just made another batch, I was making keto buns using 6 egg whites.
Would be a shame to just trow away the egg yolks wouldn’t it! So if I just slap some lemon curd on my freshly baked keto buns I can count a whole egg :-)
anon says
I’m diabetic and lemon curd is my favorite thing so I was happy to find this. Could you use splenda to make it?
Mellissa Sevigny says
I’ve made it with Splenda many times with great results! Enjoy!
CJ says
I’d never heard of lemon curd before, but I’d spent a day experimenting with meringues (mostly unsuccessfully) and had approximately 742 gorgeous yolks that I didn’t know what to do with (give or take 730). And I like lemon. And my spouse happens to love lemon meringue pie, and I still like him a bit. So I figured, what the hey, I’ll whip him up some lemon curd.
As a first time maker of the curd, I have to say I hate whoever came up with this recipe just a little. Using fresh lemons, the stuff just punches your tastebuds in the face and I couldn’t stop “sampling” as it was cooking. Why have you hidden this deliciousness from me until now??
Sme notes for first time “curders” like myself –
1. If you have no idea what “until it thickens” means, use a thermometer. I use a very clean meat thermometer. It’s done when it hits 180 according to some guy on some website that knows about this stuff. Seemed to work.
2. Don’t neglect it. Stir pretty constantly, will take at least 10 minutes to cook. Read a book that isn’t too interesting, maybe something that you hated in high school so you don’t get too engrossed.
3. Don’t try to strain it into the “final bowl”. It’s going to make a mess like… well, like strained curd. It’s quite disgustingly but deliciously sloppy. Strain the final product into a decent sized bowl and distribute from there into your pretty containers. Lick the strainer, the pot, and the utensils, of course.
4. Don’t eat it all at once. Save some for the other people in the house if you can. The second batch we made (*cough*thenextday*cough*) I got smart and froze half of it immediately.
5. Use the eggs with the brightest yellow yolks, at least once. We’ve got some eggs from free range chickens that are obviously eating a lot of alfalfa and corn. The yellow-orange yolks make the curd look like you’ve added some kind of neon food coloring. If you prefer a less blinding food like the one in the picture here, use eggs with paler yolks. It really is quite shocking.
6. We need to come up with a more appetizing name than “curd”. I vote for “sunshine in a jar”. Or maybe, “solar eclipse” because that’s about how long it lasts.
Mellissa Sevigny says
All excellent points CJ! Useful and hilarious, this is one of the best comments ever written – clearly you need to take your show on the road and start your own blog! I’d be an avid fan if this is a sample of what your posts would be like! :) You are absolutely right too – curd is a stupid and misleading name for something so insanely delicious and addicting! I haven’t made it in awhile, but I’m going to make it again soon just because your comment will have me obsessing about it for days now! Bravo!
Genevieve says
Can I use this recipe on my blog if I put the link to your blog?
Mellissa Sevigny says
I don’t give permission for people to repost my recipes on their own blogs, but you can use just a photo of the recipe, along with a link back to IBIH for the actual entire recipe. That’s pretty much standard in the blogging world – you can see an example of where I did that with other bloggers recipe in my fall soup roundup here. Thanks!
Pia says
I just made this, oh yum! I’m a happy person right now. I’m thinking it will be the perfect match with some tart greek yogurt!
Mellissa Sevigny says
Sounds fantastic Pia!
Cyndi says
I wonder if I ruined mine? I had it heating on low and it was beginning to thicken, but I didn’t know just how thick it was supposed to get before straining it. Well, within seconds it all got very thin and never got thick again. I strained it and put it in the refrigerator. Do you think it will thicken up in there? TIA!
AJ Eberly says
I’ve made a recipe almost like this before. It is very tasty and thank you for your yummy recipe. My problem is that my erythritol (Truvia) crystallizes. It actually turns gritty after a couple hours in the fridge. What can I do to prevent that? I don’t use xylitol because it doesn’t agree with my stomach.
Mellissa Sevigny says
Try another sweetener I guess – a granulated sweetener like Splenda would be a good alternative to xylitol or erythritol and shouldn’t crystallize on you! Enjoy!
CJ says
I made this with coconut oil to make it DF. Cup for cup for those who want to know. Tastes great. Turns out a little more orange rather than yellow as no butter. But who cares??? Good recipe. Definitely an addition to my cookbook.
Holly says
SUGAR FREE LEMON CURD! my prayers have been answered…wow! Can’t wait to try this!
Sara says
Oh my taste buds are so happy! I made pancakes this morning using exactly 6 egg whites and stumbled across this recipe needing that many yolks. On top of that I had 2 fresh lemons in my fridge about to go back–exactly 1/2 cup of lemon juice. Couldn’t have been any more perfect! Not to mention lemon is my favorite and you seriously have made me a happy happy gal tonight. I will be making this often. It doesn’t take sugar free AT ALL! I told my hubby that I’m going to make an almond flour crust & use it as a pie filling bc that’s what it reminds me of.
Thank you so much for making & sharing this!!
Becky Leach says
maybe I missed something.. I see nutritional info and that the recipe makes approx. 1 1/2 cups.. but how much is ONE serving??? would really like to try this. If I keep a low carb dessert here along with making low carb meals.. makes it easier for us to stay on track with a treat now and then. thank u.
Becky Leach says
ugh 2 tablespoons? I Just found it.
Mellissa Sevigny says
Hope you like it Becky!
Nancy says
Hi Mellissa,
Can’t wait to make this! What do you mean “strain into a small bowl”? Sorry, I’m new at this :)
*corrected website address*
Mellissa Sevigny says
Pour it through a fine strainer to get out any lumps and zest – sorry that wasn’t more clear! Enjoy! :)
Gabriella says
This lemon curd is amazing! It tastes just like the “normal” version with sugar…but so much healthier! (I used Truvia, which worked great). Thank you so much! :)
Mellissa Sevigny says
Thanks Gabriella, I love this stuff too! Want to make a lime version soon!
Melanie Harper says
Any idea how much key lime juice you’d need to sub in to make this key lime curd? I am craving key lime ANYTHING, but the recipes I’ve found require condensed milk. My son is dairy-free, so I can sub out the butter but switching condensed milk out is tough without changing the flavor. Thanks!
Mellissa Sevigny says
You can probably just sub in the same amount of key lime as the lemon that is called for! Enjoy! :)
Sally says
Hi Mellissa!
Do you know if I could try subsituting the butter with coconut oil?
Mellissa Sevigny says
I’ve never tried it Sally, but in theory it could work! Let me know if you try it and how it comes out!
Sally says
Will try it this weekend – thanks!!!
Maggie says
Just made it with coconut oil and it worked perfectly! Thanks for the great recipe!
★★★★★
Vanessa says
i just made this and it is amazing! I loved lemon curd on toast as a kid and as soon as I tasted this it took me back! I’ll be having it on my flax muffin in the morning for breakfast.
Thank you so much for your awesome recipes. They are so darn good! They keep me inspired and keep me on track in my low carb journey.
Stefanie says
Hi Mellissa – Do you have a rough guess at how many lemons it’ll take to get to 1/2 cup juice and 1/4 cup zest? Thank you!
Mellissa Sevigny says
Hi Stefanie, I would say 4 good sized lemons should do it! This is so good, hope you like it!
Diane Davis says
I’m so excited about being referred to this website!
Mellissa Sevigny says
Me too Diane! Welcome to IBIH! :)
Crazy Garden Chick says
OK so….. Is it possible to make this with other fruits? Say a Strawberry curd? Or…… I don’t know Mango curd, or whatever else curd? Don’t wish to be a party pooper but I’m allergic to lemon…. Oh a Raspberry curd wold be DELECTABLE. Then top it off with choc, the real stuff, not sweetened and all (I’ve developed quite a taste for it!). Hmmmm…..
Mellissa Sevigny (sevimel) says
I was thinking the same thing CGC! I don’t see why it wouldn’t work with other flavors, planning to experiment soon!
Caroline says
This is amazing! I’ve never been a lemon curd fan, but since hopping on the low carb bandwagon I seek out new desserts to try. This one is a winner! My hubbs loved it too! Oh, and I did make meringues with the whites, splenda and some cream of tartar. The combo was great too!
Thank You!
Mellissa Sevigny (sevimel) says
Thanks Caroline welcome to the lemon curd fan club! :)
One Day at a Time says
I think I have died and gone to heaven finding your blog! I wish you much success. Thank you for all that you do, you have just made my life better by learning of these great options. Can’t wait to share this blog with others.
Mellissa Sevigny (sevimel) says
Thank you so much! Glad you’re enjoying the blog!
Unknown says
I made this with splenda and oh my lord it’s so good.
I bought some of the laughing cow cream cheese wedges and use this as dip for them. So insanely good. Thank you for giving me something sweet to eat that isn’t high in carbs!
Mellissa Sevigny (sevimel) says
Never thought of pairing it with cheese, must try!!!
pr says
Trying this right now with ZSweet (erythritol + stevia blend). So excited to have lemon curd! About how long does it need to cook until it thickens? Thanks for a great site. So many wonderful low carb recipes to try.
Mellissa Sevigny (sevimel) says
It takes 4 to 6 minutes to thicken up for me on medium low heat. Thanks I’m glad you’re enjoying the recipes!
Kay says
Pavlovas are one of my favorite spectacular desserts. For a group it is fun to make 8″-9″ (3) shells and fill each layer and stack. So gorgeous. [tastefullykay@yahoo.com]
Mellissa Sevigny (sevimel) says
Yum! I like the layering idea!
Matt Sevigny says
Darn right I love lemon curd and this one is excellent! I especially appreciated that you didn’t employ any trickery involving cauliflower or broccoli. Thanks hon!
Mellissa Sevigny (sevimel) says
Glad you enjoyed that! Don’t let down your guard yet though, I’ve got some new recipes coming down the pike that will definitely be sneaking some of your “not favorites” in! ;)
McDonna says
Dude – you made me LOL…out loud! Is that a Guy Thing? My husband seems to think cauliflower or broccoli is lurking behind every bite! When he asks me about it in a suspicious tone, the only answer is BWAHAHAHAHA!
Day made.
G Cummings says
I’m getting ready to cook this right now! Do you have a recipe that includes the egg albumin (I’m a college student and I’d hate to throw away the rest of the egg after I’ve gotten the yolk from it)?
Mellissa Sevigny (sevimel) says
Check back tomorrow – the recipe I’m posting uses the egg whites! Otherwise I can’t think offhand of any recipes currently on the blog that would use them. Egg white omelette anyone??? (bleck!) ;)
Deb (Smoothie Girl Eats Too) says
You can make muffins with the whites. I even do a microwave muffin that is off the hook with just the whites. :-)
Deb (Smoothie Girl Eats Too) says
I just discovered your site and I’m in love! I prefer to use stevia (pure) whenever possible- and I know it’s impossible to sub measure-for-measure as it’s soooo concentrated. But will it work for most of your recipes or are there instances where it just absolutely will not work?
Thanks.
Mellissa Sevigny (sevimel) says
Hey Deb, the pure stevia works in some things where it’s just about sweetening, but in baking it’s not always good because it doesn’t add bulk or caramelize like some other substitutes. It really just depends on the recipe I guess!
Cool Design Shelties says
Love, love Lemon Curd…..have to true this one! Do you have an recipe on sugar- and fatfree Condensed Milk?? We can’t buy it here in Denmark! Ones again LOVE your blog :-)
Mellissa Sevigny (sevimel) says
Thanks CDS! Never tried making my own condensed milk – I imagine the lactose sugar would be a lot of carbs so not sure how to do that. Will look into it!
Cool Design Shelties says
Thank You Very Much That You Will Look Into It …..looking forward :o)
Maija says
Looks amazing. Thank you! Also – any ideas on where to buy xylitol??? Maija pinkmaija at yahoo dot com
Mellissa Sevigny (sevimel) says
I live in rural South Carolina and I can find it pretty easily here where I can never usually find anything so it must be pretty readily available. I’m sure there are other brands but I’m currently using and loving Ideal which is a blend of xylitol, sucralose, and maltodextrin that measures cup for cup like real sugar. If you can’t find it in a store you can most certainly get it online – probably through netrition.com or other low carb sites.
Jennifer says
Sounds wonderful, Melissa. Interesting choice of sweetener. I guess you know that xylitol is poisonous for dogs. Have a happy 4th of July! :)
Mellissa Sevigny (sevimel) says
Thanks Jennifer! I do know that it’s toxic to animals so I’d never feed it to my cats (and really who would anyway?) but I find it an excellent sugar substitute for my family. Did you know that it’s actually proven to improve dental health in young children? Bonus! :)
movita beaucoup says
Those photos are absolutely exquisite! So etherial! And lemon curd? Yum to infinity…
xox
Mellissa Sevigny (sevimel) says
*gasp* Thanks for the comment Mo-Beau, I’m a huge fan!!!! XO
Note: If you guys aren’t already following movita beaucoup you should head over there (there’s a link on my blogroll) because she is extremely talented, not to mention hilarious!
Julie Australia says
I love this. I will be back here again.
Julie
http://newstartsugarfree.blogspot.com.au/
Mellissa Sevigny (sevimel) says
Thanks Julie, come back anytime!
Mike @TheIronYou says
I’ve never been a big fan of lemon curd but it’s never too late to change my mind!
Mellissa Sevigny (sevimel) says
Well let me know if this recipe does it for you Mike! If it’s too rich, you can fold it into some whipped cream and make a lighter lemon mousse with it and serve it with berries.
Doris says
This sounds really good. I may have to make this tomorrow along with some plantain fritters I was planning on making with spicy mango chutney – I know. Your typical 4th of July fare. LOL.
I was thinking about making my own butter for your recipe. Bet it will turn out really yummilicious! Thanks for the recipe and I’ll let you know how it goes.
Mellissa Sevigny (sevimel) says
You always have fun stuff going on in the kitchen Doris! Let me know if you make the homemade butter too and how it turns out – I want to try that one of these days! And I LOVE plaintains – sounds like you’re eating well today! :)
Kitchen Riffs says
Love lemons in any shape or form. But lemon curd is particularly nice – and I eat it by the spoonful too! Good stuff – thanks.
Mellissa Sevigny (sevimel) says
Always happy to meet a fellow lemon curd lover! :)
Anne says
I am SO happy a friend of mine sent me the link to your blog since you know, I’m doing that weird “low carb thing.” LOL! She didn’t actually say “weird” – but I do think a lot of my friends thing it is.
Anyway, I’ll be back every day looking for new food. We’ve been low-carbing for about a month – love it, but do miss some things – like lemon curd. And peanut butter cookies – who knew I could use water chestnuts??? Yay!
Mellissa Sevigny (sevimel) says
Hi Anne and welcome to IBIH! I’m glad your friend sent you a link to my weird food blog too! ;) Let me know how you like the cookies!
Leeann says
Sounds wonderful! But what do you eat that kind of thing with?
Also, I’ve been trying MiMs. I have made them using 1/4 cup flax and it is just too overwhelming in taste for me. I’d like to combine 2T flax meal and 2T coconut or almond flour but I can’t get the liquids right. I’d love it if you could use your magic on that!
xo!
Mellissa Sevigny (sevimel) says
Check back tomorrow for a recipe using the curd but you can also mix it with whipped cream for a lemon mousse, put it into an almond crust for a lemon tart, serve it as a dip for fresh fruit (depending on your carb allowance) or just eat a spoonful when you have a sweet tooth! I have never heard of Mims – if you can describe what they are I’ll put them on my list of things to try soon! :)
Leeann says
Hi Mellissa! Thanks for your reply! I love being open to all things low carb and so appreciate you Foodies making it easier for folks like me.
MiMs are Muffin a Minute- those little flax muffin things folks put in a mug in the microwave. I find the flaxiness of them overpowering, and would love one that uses part flax with almond meal or coconut flour- but I can’t get the ratios right! I would love it if you would put your mad skillz to that sometime!
Nikki says
Hey Leanne, I have found MiMs not so good with flaxmeal, until I found golden flax meal. It made all the difference for me. But I only use 2T flaxmeal, 1t psyllium, 1/4 t baking powder, 2t erythritol, 1 egg and 1T of oil. I give it 75 sec in my nuke and voila. Instant guilt free dessert.
I have also had success with 1/2 golden flax, 1/2 almond (or coconut flour).
I’ll be making lots for this lemon curd, I suspect. And yay… I won’t have to share it either ;)
★★★★★
Anonymous says
I’ve got a vision of this stuff on top of low-carb pancakes!
Mellissa Sevigny (sevimel) says
I’ve never done the muffin a minute things but I have been meaning to try them! Thanks for explaining! And YES to putting these on pancakes!
Stephanie says
I used to make lemon chicken with lemon curd – but haven’t made it since going low carb. Now I can make it again! :)
Mellissa Sevigny says
Never heard of chicken and lemon curd before! Interesting!
jen says
Scones! Eat it on scones!
Anonymous says
OMG! you must be psychic! I was at the grocery and got a craving for homemade lemon curd. I bought the lemons, pasteurized eggs, kerrygold butter. But had decided I was just going to do it with sugar cause I didn’t want to waste it trying out using sweeteners. Then I came home to find my package of erythritol had arrived. I had some glimmer of hope, and then come online to find my recipe and voila, here you are. I am so excited. Only at my house I am the only lover of lemon curd, everyone else prefers nutella. I am going to try it with the erythritol and a bit of pure powdered stevia and see what happens. I doubt this will last until Thursday though, so will have to make another batch for that recipe!
Thanks so much.
Chris
Mellissa Sevigny (sevimel) says
Hey Chris – great minds think alike! :) Hope you like it – I’m jealous that you are the only lemon curd lover in your house – you don’t have to share like I do! ha ha! Enjoy!!
Jacquelineand.... says
OH.MY.GOODNESS.
I think I love you. Not in a stalkerish kind of way but in a ‘you just made it possible for me to have lemon curd’ kind of way. SO making this, and soon!
Mellissa Sevigny (sevimel) says
Ha ha! Thanks Jacqueline! Enjoy it! I swear it’s as good as with sugar!