This keto lemon curd is an easy no fail recipe that makes a great sugar free sauce for smoothies, desserts, pancakes and waffles.
This low carb lemon recipe is very easy to make and quick too. The result is a creamy and smooth curd that is great to have to hand. No xanthan gum but basic kitchen ingredients to make a great curd.
I have another keto lemon curd recipe but I prefer this method as it's been a never fail for me so far. The other involves waiting for the butter to freeze for an hour and I've not got that patience at times!
How to make keto lemon curd
Making this is so easy but my tip is to always strain the lemon curd through a sieve. It may look smooth once you have whisked the butter into the lemon mixture but trust me, it isn't!
This sugar free lemon curd recipe is as simple as mixing eggs, yolks, low carb sweetener and lemon juice together. Add in butter until smooth and voila! A large jar of lemon curd awaits your use.
How to use lemon curd
The beauty of this recipe is that it uses simple ingredients. Much like a sugar laded curd but just with a low carb sweetener instead. It's the filling in our lemon curd tarts with a low carb pastry crust.
The sweetener is important as some types will start to crystalize once set. I've found this happens with erythritol but a lot less with allulose. If your lemon curds crystalizes, give it a good stir before use.
The eggs should be at room temperature before use. They will blend better than eggs straight from the fridge.
If life gives you limes instead of lemons, make a batch of lime curd instead!
A powdered sweetener is preferable to use than granular. It seems to blend better and gives a less grainy texture. If you only have granular sweetener, ground it in a coffee blender to a powder.
A jar of lemon curd will store in the fridge for a few weeks. To be honest, it doesn't last longer than that in our house so I can't say longer than that!
More low carb sugar free sauces
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Keto Lemon Curd
- 4 medium eggs
- 4 medium egg yolks
- 1 cup allulose
- 2 tablespoon lemon rind
- 1 cup lemon juice
- ½ teaspoon salt
- ½ cup butter, unsalted cut into cubes
- In a medium saucepan add eggs, yolks, allulose, lemon juice, rind, and salt.
- Whisk until smooth, then cover over a medium heat, whisking for 5 minutes until thick.
- Remove from the heat and add the butter and whisk until blended.
- Strain the lemon curd through a fine mesh into a bowl.
- Pour into a large glass jar and store in the fridge.