What is Lemon Curd?

Lemon curd is a tart, sweet, creamy combination of tart and sweet. Sugar free lemon curd tops the single serve cheesecakes I sell in my keto bakery. It’s great as a filling for lemon cake or lemon cupcakes.

You can use it on biscuits, toast, cake or cupcake fillings and more. I top my sugar free cheesecakes with lemon curd for my keto bakery. (recipe coming).

Make it sugar free by substituting sugar with allulose or a sweetener like Swerve. Allulose does not crystalize and is great for these types of recipes, but erythritol (Swerve, Lakanto, etc.) will also work.

Sugar Free Lemon Curd is easy to make.

• Egg Yolks
• Butter
• Lemon Juice and Zest
• Dash of Salt
• For Sugar Free, use Allulose instead of sugar.
• Heavy Cream (optional)

How to Make Sugar Free Lemon Curd?

• Use a bain marie, a cooking technique that slowly simmers food placed in bowl on top of a saucepan. The gentle heat ensures the curd won’t burn and the bowl makes it’s easy to do the constant stirring.
• Whisk eggs. Add Allulose (or Granulated sweetener of choice).
• Place ingredients in saucepan except the butter and on low heat, stir continuously to avoid scrambling eggs.
• A food thermometer is important, as you don’t want to go past 170 degrees F. Once reached remove from heat, add cold butter while stirring.
• Strain through a sieve into a bowl.
• Cover with plastic to avoid skin.
• Cool COMPLETELY, before refrigerating or using
  

What to do with Egg Whites

Make any of our grain free biscuits.

• Grain Free Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Cheddar Biscuits
• Grain Free Strawberry Biscuits
• Grain Free Cinnamon Roll Biscuits

More Lemon Recipes from Spinach Tiger

• Keto Lemon Meringue Tarts
• Keto Lemon Cream Tart
• Low Carb Lemon Blueberry Bundt
• Chicken Francaise with Lemon Sauce

Stay tuned for the keto lemon icebox cheesecake recipe. It’s made with this sugar free lemon curd and it’s absolutely amazing.

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Sugar Free Lemon Curd

Sugar Free Lemon Curd, Great for Filling Cakes, Topping Cheesecake

Course Dessert

Cuisine American

Keyword lemons, lemon curd

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 4 Egg Yolks
• 1/3 Cup Lemon Juice with Zest
• 6 tablespoons Butter
• 2/3 cups Sweetener See Notes

Instructions

Preparation

• Separate eggs. You'll only use the yolks.
• Cut butter into six pieces. Set aside.
• Prepare a bain marie (sauce pan with 2-3 inches water, with stainless steel bowl placed over top). This will gently cook the lemon curd. Bring water to boil first, then when ingredients are place in bowl, turn down to a simmer.
• Have ready a candy or food thermometer to attain 170 degrees F.
• Prepare a sieve over a bowl to strain curd at end.

Cook Lemon Curd

• Combine lemon juice, egg yolks, sweetener in bain marie. Stir constantly to avoid scrambling eggs. You will want to achieve 170 degrees F. Texture will thicken as you cook and stir.
• Remove from heat. Add butter, stirring continually.
• If necessary, take curd through sieve. If using heavy cream, stir in.
• Pour into jar or bowl. Place a piece of plastic over the curd to avoid a skin.
• Cool completely, before refrigerating.

Notes

Sweetener: You can use all granulated erythritol. I like to use allulose to ensure no crystallization. I have also found a combination of the two works well to keep the silky texture.

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