Lemon lovers, you're simply going to love this recipe. This sugar-free lemon curd recipe is the perfect blend of creamy sweet tangy lemony goodness.

You'll love how easy it is to make this lemon curd at home, plus all of the lusciously delicious lemony ways to use it.

Lemon curd is such a lovely treat, but it's typically loaded with refined sugar and it isn't cheap to buy either.

That's one big reason why I love this recipe. It's of course delicious, but it's made with wholesome ingredients and is fairly easy to make as well.

And let's not forget that lemon is a fruit. I'm not going to be claiming that you can simply eat lemon curd all day to get your vegetable and fruit quotas in for the day (hello, this is a dessert), but it's nice to know that you're getting some nutrition at the same time that you're enjoying one of the loveliest treats around.

Oh, and if you use pastured eggs and quality honey, then that moves the needle even higher on the nutrition content of this spread.

Ingredients

Lemon: Lemon is the star of the show with lemon curd. You could always substitute lime for lime curd, but you'll need to add additional sweetener. Fresh-squeezed lemon juice is best, but I really love this bottled juice. Since you're heating the lemon, the enzymes will be destroyed anyway. Just for sure do not use “ReaLemon“, okay?

Sweetener: You can use almost any sweetener you like, just make adjustments if needed. The measurement for the low-carb sweetener in this recipe is for a 1:1 substitute for sugar. Some sweeteners don't have the same sweetness of sugar.

You can use maple syrup or honey, however, if you use coconut sugar, the curd will be darker, but it will work. Maple syrup and honey are sweeter than sugar so you'll want to use 1/3 to 1/2 the amount.

You can also reduce the amount of the main sweetener to 3/8 cup and use 1/16 teaspoon of stevia extract.

Eggs and egg yolks: You can make this recipe either as written, or if you want to make a lemon curd using only egg yolks, you can substitute 2 yolks for each whole egg.

Butter: This curd tastes better with butter for sure, but if you like you can use a quality palm shortening or coconut oil for a dairy-free lemon curd.

Salt: Optional, but I always use a dash of salt (at least) in all of my sweet recipes. It brings out the sweetness more. Highly recommended.

Egg Yolks Only vs Whole Egg Lemon Curd

There are really two ways to make a lemon curd. The traditional way is to only use the egg yolks, but some people use the whole egg. That method does saves separate the egg from the white, and you end up with a fluffier lemon curd. Plus you don't have to figure out what to do with the whites.

However, you have to be really careful not to overheat the curd. Lemon curd made with just yolks is creamier and more rich.

This recipe is the best of both worlds. Just 2 whole eggs, but you can use all yolks if you like. I personally prefer this recipe for a bit of lightened-up flavor, but the all-yolk version is really nice as well.

Another option is to use all egg yolks for a richer curd. This works especially well for lemon meringue pie—this recipe makes enough to fill a standard 9-inch pie crust, and using all yolks leaves egg whites available for the meringue. If you prefer a more generously filled pie, you can make a bit extra curd.

Best Sweeteners for Lemon Curd

This recipe works with several low-carb sweeteners, but the texture can vary depending on which one you use. Sweetness levels vary by brand, so adjust to taste.

Best Options for Smooth Texture

Allulose or an allulose/monk fruit blend (least likely to crystallize).
If using erythritol, use powdered, not granular.

How to Prevent Grainy Lemon Curd

Warm lemon juice, sweetener, and zest for 1–2 minutes before adding eggs.
Whisk constantly and cook gently over low heat.
Avoid overheating.

Optional Fix if Your Lemon Curd Turns Grainy

Let sit at room temperature for 10–15 minutes.
Whisk before serving.

Optional Fix for Crystallization

After removing the curd from heat, whisk in 1 tablespoon vodka with the butter until smooth.

Ways to Use This Keto Lemon Curd

This easy lemon curd is so versatile, you'll love all the ways to use it to bring delicious creamy lemon flavor to so many dishes.

stir it as an add for ice cream as a lemony swirl to make lemon curd ice cream or blend in fully for a keto lemon ice cream
top ice cream
top waffles, pancakes, or french toast
top hot cereal like oatmeal, cream of wheat, or cream of rice
use as a cookie frosting
spread on bread, toast, or biscuits
use as a layer in parfaits
as a topping for panna cotta
stir into puddings either completely or as a swirl (for example, stirring into plain or fruity chia pudding. It would taste great in this Blueberry Chia Pudding.
stir into whipped cream
spread on top of cheesecake
stir berry preserves or berry sauce into small dishes of lemon curd and top with whipped cream
stir into cream cheese to use as a fruit dip
use as filling for a keto lemon meringue pie
use as filling for a sugar-free lemon curd cake
glaze salmon, chicken thighs, or breasts
sandwich between cookies
top baked oatmeal
fill cupcakes
fill tarts like these gluten-free lemon tarts

Recipe Notes

Double Boiler Alternative: You can also make this curd using a saucepan over low heat, but you'll have to take extra care to not overheat the curd.

To use the bowl method, fill a saucepan with some water and place a large bowl on top of it, making sure it’s not touching the water, and keep the stove temperature on a low simmer.

Heating Information: Make sure that the water doesn't boil vigorously or touch the bottom of the top double-boiler pan or bowl. You only need steam for the curd to cook.

Lime Curd Alternative: Simply use lime juice and zest in place of the lemon juice and zest. Likely you'll want to add a bit more sweetener as well.

How to Store

Lemon curd should keep in your refrigerator for up to a month. You can also store it in the freezer for at least one year, depending on your freezing technique. To thaw, transfer the curd to the fridge for at least 24 hours before you plan to use it. After thawing, you should plan to eat it within 4 weeks.

More Easy Sugar-free / Keto Dessert Recipes

Here are some more easy low-carb dessert recipes you're sure to enjoy.

Dark Chocolate Bark – a great low-carb chocolate bark that comes together in minutes
Healthy Mounds Bars – a coconut and chocolate lover's dream come true.
No Bake Almond Joy Bars – super easy and so good!
Sugar-free Chocolate Avocado Pudding – a rich and creamy sugar-free keto chocolate pudding that's loaded with nutrition from the humble avocado.

Ingredients

5 egg yolks
2 eggs or an additional 4 egg yolks
zest of 1 lemon
6 tablespoons lemon juice fresh from 3 large lemons or 4, if small, or bottled
3/4 cup allulose 90 grams–see Recipe Notes for alternatives
1/4 cup chopped butter 60 grams
dash salt

Instructions

Fill a large bowl with the eggs, egg yolks, lemon zest, sweetener, lemon juice, and salt. Whisk to combine. (If using erythritol, see notes for tips to prevent graininess.)
Place the bowl over a saucepan with a small amount of simmering water (double boiler method). Heat over low and begin whisking.
Cook, whisking constantly, until the curd thickens. Be careful not to let the mixture heat too quickly to prevent the eggs from scrambling.
Continue cooking until the curd reaches about 170°F, or until it thickens enough to coat the back of a spoon. This typically takes 10–20 minutes.
Remove from heat. While the curd is still hot, gently stir in the butter until completely melted.
If desired, strain the curd to remove zest or any bits of cooked egg.
Let cool to room temperature, or refrigerate until chilled. To prevent a skin from forming, place plastic wrap directly on the surface or cover the bowl.

Notes

Sweetener options: Allulose gives the smoothest texture. Sweetness varies by brand, so adjust to taste.
If using an erythritol/monk blend, use 2/3 cup (75 g), powder it first, and add 1–2 teaspoons vodka after thickening (before cooling) to help prevent graininess.
Egg options: Use 5 yolks + 2 eggs (standard), or 9 yolks for a richer, thicker curd—ideal for fillings. The standard version is lighter and brighter for spreading.
Cooking tip: Cook gently over low heat (double boiler recommended) to prevent curdling.
Variation: For lime curd, substitute lime juice and zest and adjust sweetener to taste.

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

2 Comments

Debbie V says:

Mar 30, 2026 at 6:10 pm

Does this recipe yield enough curd to fill a pie shell to use the whites from the 5 yolks to make lemon meringue pie?

1. Adrienne says:
  
  Mar 30, 2026 at 7:09 pm
  
  Hi Debbie! Good question! I just added that to the post with a tip about the filling amount under the yolk vs eggs section. I hope you like it!