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Sugar-Free Lemon Curd

User Rating 4 Star Rating (6 Reviews)


Updated May 16, 2014

Rita Maas/The Image Bank/Getty Images
I love lemon curd, which is almost always made with lots of sugar. Use this sugar-free version on a low-carb muffin, pancake, or biscuit. Fresh lemon juice tastes best, although an organic brand available near me (Santa Cruz Organic) is almost as good. Other bottled lemon juice I've tried doesn't taste as good. Lemon zest adds even more flavor for almost no carbs, but I like smooth lemon curd, so I don't use it.

Once you've made the curd, you can make easy desserts from it such as Lemon Mousse and Raspberry Lemon Mousse.


  • 4 Tablespoons butter (½ stick)
  • ½ cup lemon juice, preferably fresh
  • 1 cup sugar equivalent artificial sweetener, preferably liquid (powdered may have off-flavors)
  • 3 eggs
  • 1 egg yolk
  • 1 small pinch salt


1) Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.

2) Blend the rest of the ingredients together, with either a stick blender or standing blender.

3) Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).

4) Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.

5) Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.

6) Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more).

It can keep in refrigerator up to one week.

Nutritional Information: Each Tablespoon of lemon curd has a little less than half a gram of effective carbohydrate plus 1 gram protein, 3 grams fat, and 30 calories.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Sugar-Free Lemon Curd, Guest GrammyA

I goofed and started the eceipe before I read it all the way. The receipe content was good with a variation. I doubled the amount and used 1-1/2 C. of Spenda and 1 C of Stevia-Raw and the taste was excellent. It yielded 4-8 oz jars. I boiled for a couple of minutes the lemon juice, peel and sweetners and then added the butter and cooled it before adding the eggs. I used my hand mixer to beat everything together in a heavy sauce pan. I will use this variation again.

28 out of 32 people found this helpful.

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