Keto Meyer Lemon Curd, Sugar Free

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Keto Meyer Lemon Curd from Spinach TIger

What do you do when you have 12 beautiful egg yolks staring at you?

You make Meyer Lemon Curd. If you’re me,  you’ll make a keto version, using Swerve,

Recently I made a keto angel food cake (soon to be published). It used twelve egg whites and I had to find a way to use the left over egg yolks.

Keto Meyer Lemon Curd

How do you make this Keto Meyer Lemon Sugar Free Curd?

Meyer lemons are juicier than lemons. Four meyer lemons will give you more than 1/2 cup of juice. I used Swerve which is a powdered erythritol for my sweetener, 8 tablespoons high quality unsalted butter, and  1/4 cup of heavy cream. These ingredients are heated over a bain marie.

What is a Bain Marie?

This is in effect a double boiler. I set up a stainless steel bowl over simmering water that does not touch the bottom of the bowl. I continue to stir the ingredients until the curd reaches 170 degrees, using a candy thermometer.

Can I use regular lemons instead of meyer lemons?

Yes, but just make sure you use about six lemons with zest to that lemony taste.

Keto Meyer Lemon Curd from Spinach TIger

How Do I use this Keto Meyer Lemon Curd?

We love it with a dab of stabilized whipped cream. You can use this as a dessert, with fruit, with trifle which I’ll be posting soon using my sugar free grain free angel food cake. I also really love this with blueberries. Keto meyer lemon curd is not as tart as lemon curd. Keep that in mind.

Keto Meyer Lemon Curd from Spinach TIger

More Sugar Free Desserts

Keto Lemon Budino

Grain Free Lemon Cake

Lemon Shortbread Cookies

Stabilized Whipped Cream


Print Recipe
5 from 4 votes

Lemon Meyer Budino with Left Over Egg Yolks

Meyer Lemon Curd the answer to using a dozen egg yolks.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 12 egg yolks
  • juice of 4 meyer lemons or six lemons
  • zest of one meyer lemon
  • 1 cup Swerve Granulated
  • 8 tablespoons butter
  • 1/4 cup heavy cream
  • pinch sea salt

  • Kitchen Tools Used
  • Candy Thermometer ORDER HERE
  • Stainless Bowl
  • Citrus Zester ORDER HERE
  • Mini Jars


  • Beat egg yolks well.
  • Add lemon juice, zest, sugar (swerve), butter.
  • Place in double boiler or stainless steel bowl over saucepan of simmering water.
  • Curd should reach 170 degrees. Remove from stove
  • Take through a sieve.
  • Stir in heavy cream.
  • Place plastic wrap over top and cool.
  • Spoon into dessert dishes or mini jars. Refrigerate.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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  1. 5 stars
    Made this today 7/29/2020.! I put some on top of my greek yogurt… YUM! Thanks for the recipe!

  2. 5 stars
    This is so good! I wonder if there is a way to make it slightly more stable and use it to make lemon bars?!

  3. 5 stars
    Love this recipe!
    Initially make it to go with your financier recipe but have now found that it is amazing added to plain yogurt and topped with some almonds or macadamia nuts… parfait style.
    Thank you.

5 from 4 votes (1 rating without comment)

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