Best-Ever Homemade Lemon Curd
This sugar free, keto lemon curd is creamy, sweet and zesty! It is easy to make and perfect as a spread, filling or topping!
I have been a lemon lover for as long as I remember. When I was little, one of my all-time favorite desserts used to be lemon meringue pie. Even though a lemon meringue pie tastes incredible altogether…I used to love scraping out the lemon curd and eating it on its own!
There is something so wonderful about lemon curd. It is the perfect ingredient in SO many recipes! Some of my personal favorites have to be this Ultimate Lemon Tart and if you’re feeling adventurous, then be sure to check out this Lemon Chiffon Cake!
Homemade All The Way…
It wasn’t until I started this low carb, sugar-free lifestyle, that I had finally made my own lemon curd. I was so pleasantly surprised with how EASY it is to make! I have made it countless times and modified it on the way, and am incredibly happy to share this awesome recipe with you all!
Uses For Lemon Curd…
There are so many uses for lemon curd, including:
- Filling for tarts, pastries, cupcakes and cheesecakes.
- Topping on ice cream, waffles and pancakes.
- Layered in trifles or cakes (such as my Lemon Chiffon Cake)
- Incorporated in cookies, scones or other baked treats
- Mixed in with whipping cream or this 3-Ingredient Low Carb Yogurt
Lemon Curd Recipe Tips…
- Thickness – When you cook your lemon curd, it slowly thickens up. You are going to want the lemon curd to be a thick enough that whisk marks can be left in it. Be aware that as the lemon curd cools down, it will thicken slightly more, so be careful not to over-cook it!
- Use fresh lemons – Always use fresh lemons for the juice. Bottled lemon juice sometimes has other ingredients added to it to keep it fresh, so it generally doesn’t taste as good!
- Picking out the perfect lemons – The juicier the lemon is better! The rule of thumb is…the heavier the lemon, then the juicier it is!
- Constantly whisking – Lemon curd is so easy to make, but you just have to make sure that you are uninterrupted and not distracted for at least 10 minutes (so you can constantly whisk it)…or you might end up with scrambled curd!
- Sieve it – Always pour the lemon curd through a mesh strainer before chilling it, as it will remove any lumps and ensure the curd is as smooth as possible.
- “Chill Time” – Make sure you don’t leave this lemon curd to the very last minute as it needs time to thicken and chill. I tend to make it a day ahead of time, that way I am certain it is set and that it reaches it’s optimum flavor!
More Recipes You Might Like…
Best-Ever Homemade Lemon Curd
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 1/2 cup granular Monkfruit sweetener (or your preferred granulated sweetener)
- 2 eggs + 2 egg yolks
- 6 tbsp butter cold and cubed
- 1/8 tsp salt
- In a small mixing bowl, whisk the eggs and egg yolks together, then set aside.
- In a saucepan, whisk lemon juice, lemon zest, granulated sweetener over a low heat, until combined. Constantly whisk in the eggs and cook over a low-medium heat for 5-7 minutes, until the curd thickens and it reaches an internal temperature of 170°F. (Remember to whisk non-stop, otherwise the eggs can quickly scramble!)
- Remove the pan from the heat and whisk in the cold, cubed butter, until all the butter has melted and the curd is smooth.
- Pour the lemon curd through a fine-mesh strainer into an air-tight container. Let it sit at room temperature, until it has completely cooled down.
- Cover and chill in the refrigerator for at least an hour.
- Serve & Enjoy!
Servings: 8 (2 tbsp)
Net Carbs: 0.5g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.