This Low Carb Sugar Free Lemon Curd Recipe is an absolute must have recipe to keep on hand. Make a batch and store it in the refrigerator. Use it to make Keto Chaffle with Lemon Curd.
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Low Carb Sugar Free Lemon Curd Recipe
I love lemon. I could eat lemon desserts every day. One of my favorite desserts has always been Lemon Dump Cake Recipe with Lemon Pie Filling.
When I was looking for a sugar free version, I couldn’t find anything that tasted similar, I decided I needed to make my own.
This low carb sugar free lemon curd that I can use for all of my low carb dessert recipes.
How Long is Lemon Curd Good When Refrigerated?
When the lemon curd stays in the refrigerator for up to 6 months. You can also can the curd and then store it at room temperature until the jar is open.
What is the Best Sugar Substitute for Homemade Curd?
I am using Swerve Confectioner’s sugar. You can use whatever sugar substitute you like, but you want it to be powdered sugar substitute.
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Ingredients
- Egg
- Fresh lemon zest
- Lemon juice
- Swerve confectioner’s sugar
- Vanilla extract
- Salt
- Unsalted butter
How to Make Low Carb Lemon Curd
Fill a medium saucepan 1/3 with water, heat over low/medium heat until simmering.
In a medium heat-proof bowl, add the egg yolks, Swerve, lemon zest, lemon juice, vanilla, and salt.
Whisk ingredients together and let sit for 2 minutes.
Place bowl onto the saucepan and heat, whisking gently for 7-8 minutes or until thickened.
Remove from heat and add in cubes of butter then mix until melted and incorporated.
Refrigerate until cool.
Use this Sugar Free Lemon Curd for Keto Chaffle with Lemon Curd
More Low Carb and Keto Recipes
- Pickle Chicken Thighs Recipe
- Keto Sausage Burgers with Keto Gravy
- Meatloaf with Cheese Recipe
- Low Carb Strawberry Cheesecake Cookies
- PB&J Muffins : A Low Carb Muffin Recipe that Kids Will Eat
Low Carb Sugar Free Lemon Curd Recipe
Ingredients
- 5 egg yolks
- 2 tablespoons fresh lemon zest
- ½ cup lemon juice
- ½ cup Swerve confectioner’s sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 stick cold unsalted butter cubed – WW use Land O Lakes Light butter spread with canola oil
Directions
- Fill a medium saucepan 1/3 with water, heat over low/medium heat until simmering.
- In a medium heat-proof bowl, add the egg yolks, Swerve, lemon zest, lemon juice, vanilla, and salt.
- Whisk ingredients together and let sit for 2 minutes.
- Place bowl onto the saucepan and heat, whisking gently for 7-8 minutes or until thickened.
- Remove from heat and add in cubes of butter then mix until melted and incorporated.
- Refrigerate until cool.
Donna McClung
I love lemon curd….worth a try!