Easy Keto Lemon Curd

A close up pic of a tart with keto lemon curd in it. A gold spoon rests on top.

4.98 from 73 votes!

The most delicious Keto Lemon Curd recipe ever! Just 4 ingredients to create the tangiest, smoothest lush sugar-free lemon curd with just 1g net carbs per serve.

Ready in just minutes you will love this low carb lemon curd with Keto Pancakes, Ice Cream and all your favourite low carb sweets.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: American, Australian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 91kcal

Author: Megan Ellam

Equipment

saucepan

Ingredients

100 g butter
½ cup xylitol or allulose (see notes)
1 lemon zested
½ cup lemon juice
6 egg yolks see notes

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Melt butter in a small saucepan over medium heat
Add sweetener, lemon juice and zest and stir through until sweetener dissolves.
Whisk in egg yolks and continue to stir over medium heat until the mix thickens and coats the back of a wooden spoon.

THERMAL METHOD

Place butter into mixer; melt 3 min/ 90℃/speed 1.
Add sweetener, lemon juice and zest; mix 3 min/speed 3.
Insert whisk attachment. Add egg yolks to mixture; cook 11 min/80℃/speed 3.

Video

Notes

Xylitol or Allulose are the only two sweeteners I recommend for this recipe, because other keto compliant sweeteners do recrystallise once refrigerated. These sweeteners keep the curd low carb and diabetic friendly too.

If you are making the curd to use on the day, then use any sweetener of choice as long as it is a 1:1 ratio of sweetener to sugar. I have tried a lot of sweeteners in many of my keto curd recipes and unfortunately all of them crystallise to some extent when they are refrigerated.

There are a couple of things you can do to reduce the effect on the texture though. If you are making a keto lemon meringue pie, make the curd on the day and only slightly set it in the fridge before topping it with meringue, (baking or blow torching) and serving.

You can also heat the curd gently, in a saucepan over low heat, to make it smooth and creamy again. You might be tempted to combine all the ingredients together at once, but the trick to smooth and creamy lemon curd is to make sure the sweetener is fully dissolved before whisking the egg yolks in.

To make a paleo lemon curd use allulose and the dairy free curd option of coconut oil.

Storage - You can store the lemon curd in the fridge, in an airtight container, for up to 1 week.

Try this delicious low carb lemon slathered between layers of Keto Vanilla Cake, with whipped cream on Keto Donuts, or by the spoonful with some low carb yogurt. So many options!

Nutrition