Make Low-Carb Lemon Curd

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3.50 from 54 votes

Make Low-Carb Lemon Curd

30 minutes
Calories 140kcal


  • 3 tablespoons lemon zest (fresh, ~ 3 lemons, unwaxed)
  • 3/4 cup fresh lemon juice (fresh, ~ 3 lemons, unwaxed)
  • 6 large egg yolks
  • 1/2 cup erythritol (fresh, ~ 3 lemons, unwaxed)
  • 100 grams butter (fresh, ~ 3 lemons, unwaxed)
  • 20 drops liquid stevia
  • 1 tablespoon arrowroot powder (fresh, ~ 3 lemons, unwaxed)


  • Start by washing and zesting the lemons...
  • ...
  • and then halve and juice them.
  • In a bowl, mix the egg yolks with powdered erythritol and add stevia (if used for additional sweetness).
  • Pour in the lemon juice and add the lemon zest.
  • Mix until well combined.
  • Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesnt touch the bottom of the bowl.
  • Keep stirring for 8-10 minutes or until the custard starts to thicken.
  • Then take off the heat.
  • If you are planning to use the curd in a pie, add the thickener mixed with water (arrowroot or gelatine).
  • Add butter cut into small pieces and mix until melted and well combined.
  • Don't worry if the curd is not smooth or looks scrambled.
  • To fix it, you can use a blender or a food processor and pulse for just a few seconds.
  • Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled.
  • When done, place in an airtight jar and keep refrigerated for up to 10 days.
  • Lemon curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies (arrowroot or gelatine should be added for a firmer texture).
  • Enjoy!


Calories: 140kcal

Originally posted 2019-02-20 17:39:57.

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