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Simple and Easy Low-Carb Lemon Curd

May 31, 2012 By elviira 24 Comments

Simple and Easy Low-Carb Lemon Curd | Low-Carb, So Simple!

I had never made lemon curd before since I’m not that big fan of lemon flavor. The idea of simple low-carb lemon curd was however so tempting, that I wanted to try and develop it. Many lemon curd recipes are quite complicated. Separating eggs, grating some lemon zest, melting the butter, using a double boiler, … I wanted something simple and easy. I think I reached my goal, at least I immediately fell in love with this low-carb lemon curd and I wasn’t even a fan of lemon flavor before! I hope you like it as well.


Simple and Easy Low-Carb Lemon Curd | Low-Carb, So Simple!

 

Tips for making the low-carb lemon curd

It’s better to cut the butter in small pieces before putting it in the saucepan. If the pieces are too large, the mixture easily splashes while whisking.

Vanilla stevia is optional, but it gives an elegant touch of vanilla which perfectly suits the tangy lemon flavor and makes the taste of the lemon curd even richer.

This lemon curd is pretty tangy and not really sweet. If you prefer sweeter flavor you can naturally add more erythritol or for example stevia. Or, if you prefer some other sweetener please feel free to use that.

I also use quite much butter in this recipe, since I prefer that rich and creamy flavor and mouthfeel butter gives. Often commercial versions of lemon curd are not that rich. They are thick because of thickening agents, but the flavor as such is thin and just too sweet. This low-carb lemon curd however is “real stuff” without any thickeners, so it’s really rich and a little goes a long way.

I have simplified quite remarkably the process of preparing the lemon curd. In my first experiments I melted the butter in a saucepan and beat other ingredients with an electric mixer in a bowl. Then I combined everything and heated the mixture in a low heat whisking all the time. Then I wondered if the process can be simplified even more. I tried to put all the ingredients in a saucepan at once, and the result was as silky and smooth as when using more complicated methods.

This lemon curd will thicken when stored in the fridge. I personally prefer thicker curd, but in case you don’t, take the curd to the room temperature well in advance.

But finally, here is the recipe:

Simple and Easy Low-Carb Lemon Curd

1/2 cup = 120 ml freshly pressed lemon juice from organic lemons
3 extra large organic eggs
1/2 cup = 120 ml = 100 g erythritol crystals
7 tablespoons = 100 g organic, grass-fed unsalted butter
(10 drops vanilla stevia)

 

Directions

  1. Put everything in a saucepan and heat over low heat whisking all the time until the mixture is thick.
  2. Store in the fridge in an airtight container.

 



 

Nutrition information Protein Fat Net carbs kcal
The whole batch: 25.1 g 99.7 g 4.1 g 1014 kcal
Per portion if 4 portions in a batch: 6.3 g 24.9 g 1.0 g 254 kcal
Per portion if 6 portions in a batch: 4.2 g 16.6 g 0.7 g 169 kcal
Per portion if 8 portions in a batch: 3.1 g 12.5 g 0.5 g 127 kcal
Per portion if 10 portions in a batch: 2.5 g 10.0 g 0.4 g 101 kcal
Per 100 g lemon curd: 5.7 g 22.7 g 0.9 g 230 kcal
Per 1 tablespoon lemon curd: 0.86 g 3.41 g 0.14 g 35 kcal

 

Tips how to use the lemon curd and how to get variation

Use this low-carb lemon curd like you would the conventional sugar-laden lemon curd. Here are some ideas:

  • Spread it on low-carb bread (or this one), scones, waffles or cookies.
  • Fill low-carb pancakes or crepes with this low-carb lemon curd.
  • Top with a dollop of whipped cream, garnish with shavings of dark chocolate and serve a small amount as dessert.
  • Spread on a prebaked low-carb pie crust. Top with sugar-free meringue.
  • Fill cake layers with a mixture of lemon curd and whipped cream. Add crushed berries if you like.
  • Add lemon curd to plain yogurt and enjoy for breakfast or dessert.
  • Instead of lemon juice, you can use lime juice or other tangy low-carb juice.

 

What is your way of using lemon, lime or other fruit/berry curds? Do you prefer sweet flavor or tart and tangy?

 

Simple and Easy Low-Carb Lemon Curd | Low-Carb, So Simple!

 

 

 

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Reader Interactions

Comments

  1. Rebecca

    February 9, 2023 at 19:13

    I’ve been using this recipe since Aug of 2019. have made it many times. I now use Bocha Sweet and Now French Vanilla Stevia for sweeteners. The Bocha Sweet doesn’t crystalize. It’s my go to sweetener for lemon curd and LC ice cream

    Reply
    • elviira

      February 9, 2023 at 21:11

      So great to hear you have liked the recipe! It’s also my go-to recipe for sugar-free lemon curd. I’ve never heard of Bocha Sweet, I will certainly take a closer look! Thank you for the tip!

      Reply
  2. Tammy M Culp

    April 19, 2019 at 05:24

    HI THANK YOU FOR THE RECIPE I HAVE MADE THIS BEFORE FROM YOU AND WROTE THE RECIPE DOWN ON A SCRAP PAPER IN HASTE AND HAD FIGURED OUT THE STEVIA CONVERSION BUT I AM HAVING A HECK OF A TIME NOW AND I REALLY WANT TO MAKE IT AGAIN. I USUALLY USE ERYTHRITOL. IF ANYONE ELSE IN THIS COMMUNITY HAS ANY HELP THATS COOL TO THANK YOU.

    Reply
  3. Brigid Skelton

    November 5, 2018 at 01:31

    Very tasty!
    It took a looong time to thicken to a custard-like or hollandaise consistency in the pan though. (I think I was too timid with the heat.) So long, in fact that it developed a slightly metallic aftertaste from constant whisking for 20 plus minutes. All that lemon juice plus a stainless steel whisk. 🙁 So next time I will switch to a wooden spoon after the first few minutes. Or get a silicone whisk.
    My batch made only 1.5 cups, probably because it lost some volume from cooking so long.
    Thank you for the recipe!

    Reply
    • elviira

      November 5, 2018 at 07:26

      Thank you for sharing your experience, great that you like the recipe!

      Reply
      • Brigid Skelton

        March 21, 2019 at 06:02

        I tried the recipe again today with a silicone whisk. No problems and a delicious (non-metalic) taste. I used 5 eggs because they were a bit small, and got 2 cups of lemon curd in total! Thank you!

        Reply
        • elviira

          March 21, 2019 at 07:23

          Wonderful! Great to hear it turned out well.

          Reply
  4. Rhonda

    April 15, 2016 at 05:17

    Bless you! This is amazing!!!

    Reply
    • elviira

      April 15, 2016 at 09:56

      Thank you, Rhonda!!

      Reply
  5. Maria

    June 28, 2014 at 04:01

    Hello again, I just made this, WOW! You’re giving me all my naughty cheat day treats back! Except, no cheating.
    I had to half the recipe as I only had half the lemon juice. I used a whole egg and a yolk, and melted the butter first.
    AMAZING! Better than I had in England~

    Reply
    • elviira

      June 28, 2014 at 06:42

      Maria, that’s fantastic! This lemon curd is rich and tart, and not everybody might prefer it in that way. I just don’t personally like the “thin” commercial versions and that’s why I wanted to have plenty of butter in mine. A little goes a long way with this heavy stuff, so I think halving the recipe was a good idea!

      Reply
  6. tiki 43

    March 21, 2014 at 22:20

    Made this tonight..doubled the recipe..it is amazing! This is my kind of treat but I swear I could sit down with a spoon and eat the whole bowl…lol

    Reply
    • elviira

      March 21, 2014 at 23:28

      🙂 Thanks for your comment! Great to hear you like it so much!

      Reply
  7. Jean

    January 11, 2014 at 20:06

    Looking forward to using this low carb recipe. Here is another quick recipe with lemon curd that will last in the freezer forever. I just eat a couple of spoonfuls a day and it’s sooo good !!

    Mix together 8 oz of lemon curd, 8 oz Cool Whip and 8 oz whipped cream cheese. Mix well using a whisk. Put it back in the Cool Whip container or use a different. Keep in freezer. This can also be used with a low carb pie crust.

    Reply
    • elviira

      January 11, 2014 at 20:11

      Thanks, Jean! Btw, how many carbs there are in Cool Whip? Unfortunately I cannot get it here in Finland, but those who can access it, that sounds like a great recipe to try out!

      Reply
      • Jean

        January 12, 2014 at 04:20

        There are only 2 carbs in both Cool Whip and cream cheese for a serving of 2 tablespoons of the dessert. Using your lemon curd recipe will cut out a lot of carbs rather than using the store bought curd.

        Reply
        • elviira

          January 12, 2014 at 08:17

          Thanks! Great to know!

          Reply
    • Catherine

      August 25, 2016 at 20:29

      Cool Whip is just chemicals and contains corn syrup and hydrogenated oils.

      Reply
      • elviira

        August 25, 2016 at 21:00

        And that’s why I never use it!

        Reply
  8. Tara

    January 4, 2013 at 08:16

    I made this lemon curd tonight, and holy buckets do I ever like it. Yum! I like my lemon curd lemony and tart and this fits the bill. I put it over some vanilla low-carb ice cream (made from coconut milk) and it was such a treat. I’m looking forward to putting it on low-carb waffles for breakfast tomorrow. Mmmm. Also, I gave a bite of this lemon curd to my toddler, and she happily exclaimed “lemons!” She likes it quite a lot too. 🙂

    Reply
    • elviira

      January 4, 2013 at 09:26

      Tara, thanks for leaving a comment! So great to hear that you and your toddler like the lemon curd!

      Reply
  9. elviira

    June 20, 2012 at 02:35

    Darcy, great to hear! Hope you like the recipe.

    Reply
  10. Darcy

    June 14, 2012 at 00:30

    Perfect! My friend and I just went shopping together, and she bought some lemon curd (I’d never heard of it). Now that we figured out what to do with it, it’s nice to have a low-carb recipe for it!

    Reply

Trackbacks

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