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lemon curd in jar.

Whole New Mom - https://wholenewmom.com

Sugar-free Lemon Curd

Course: Dressings, Seasonings, etc., Pantry Staples
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-Carb, Sugar-Free, THM:S
Keyword: sugar-free lemon curd
This Sugar-free Lemon Curd is a creamy delicious lemony treat that's so easy to make and only needs 4 ingredients. Makes a great pie or tart filling, dessert topping, or spread and tastes great right off the spoon too!
Print Recipe

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.