Perfect Low Carb Lemon Curd that tastes great by itself or spooned over some low-carb bread. This sugar-free and dairy-free lemon curd is so easy to make you’ll be making it year-round.
For those people who have fresh citrus and fruit year-round. I envy you. For most of us lemons are more of a seasonal items and to be honest a flavor I never can get enough with.
This Low Carb Lemon Curd was made to satisfy those lemon cravings even on a low carb diet.
I like to buy lemons in bulk when the season is right. More lemons than most people would know what to do with. But they aren’t just any lemons, they are amazingly delicious Meyer lemons!
I get bag after bag of them, and I never let a single one go to waste.
How to properly store and freeze lemons year-round
- Freeze both the juice and the zest (separately) in ice cube trays
- Transfer frozen cubes to a storage bag and keep in the freezer so you have lemon all year long!
This sugar-free lemon curd is simply a must-make with so many lemons laying around lately.
It isn’t just for the summer recipe either. Once you get a chance to freeze it you can make it for the holiday!
How to gift the best lemon curd to family and friends.
- I put our lemon curd in 8 oz. canning jars (the recipe below will fill one 8 0z. jar),
- Put the lid on and then put small pieces of holiday fabric between the actual lid and the ring.
It was adorable and looked like a really nice, homemade gift. I had no complaints!
Now I haven’t tried this yet but I also have a suspicion that this lemon curd recipe would be absolutely AMAZING with our Low Carb Lemon Poppy Seed Muffins recipe. Totally trying it next time.
Carbs and Net Carbs in our Low Carb Lemon Curd
I figured the data with and without the erythritol. This is a sugar alcohol and adds 8 carbs to the total count (for a total of 11g).
Without it, the count is only 3 grams with 0 grams of fiber for a net of 3 carbs per serving. As far as I know, most low carb eaters do not count sugar alcohols, but the choice is yours.
Please note that this data is reliant on the accuracy of the recipe calculator used. I can’t guarantee its totally correct. (See data below)
Also note that because people usually spread this over toast like they would jam (hello low carb toast lovers!!), I kept the portions small. So the serving size on the data below is 2 tbsp., which is what you would typically use on your morning toast.
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Perfect Low Carb Lemon Curd that tastes great by itself or spooned over some low-carb bread. This sugar-free and dairy-free lemon curd is so easy to make you'll be making it year-round.
- 3/4 cup lemon juice
- 3 large egg yolks
- 1/3 cup powdered erythritol
- 2 tsp. arrowroot powder (for runnier curd) OR 1 tbsp. arrowroot for thicker curd
- 1/8 tsp. stevia powder
- 1 tbsp. lemon zest
Put the juice in a small pot and set it on the stove over low heat to medium heat.
While it warms up, combine all other ingredients in a medium-sized mixing bowl. Whisk until you have a smooth mixture with no lumps.
One the lemon juice is warm (not hot!!!), test it with your finger. You want it to feel warm to the touch, but not burn you. If it's too hot (please don't hurt yourself!), let it cool a bit. You want it warm, but not so hot that it will cook the eggs. Warm to the touch, but nothing that hurts or will burn you.
A little drizzle at a time, whisk the warm lemon juice into the egg mixture. Keep whisking until all the juice is incorporated.
Return the entire batch of batter to the pot and heat over medium heat, whisking at a medium pace consistently. The trick to a good curd or custard is continuous stirring. Not fast like scrambling eggs, but not so slow that things bubble or boil. Just a medium pace that remains continuous the entire time.
Continue stirring until the sauce thickens (about 3-5 minutes)
Once thickened, pour the lemon curd into a heat and food-safe container and cool in the fridge.
Keep in fridge and use on low carb toast in the morning or simply as a decadent dessert on it's own.