Keto Lemon Curd

By
Ariane Resnick
headshot for ariane resnick
Ariane Resnick
Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author who takes great joy in shattering the image of what, and how, nutritionists eat.
Learn about The Spruce Eats' Editorial Process
Updated on 11/10/21
Lemon Curd in jars

The Spruce / Qi Ai
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Yield: 1 1/4 cup
Nutrition Facts (per serving)
871 Calories
96g Fat
1g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 871
% Daily Value*
Total Fat 96g 123%
Saturated Fat 59g 297%
Cholesterol 384mg 128%
Sodium 787mg 34%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 6g
Vitamin C 4mg 21%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon curd is a creamy, sweet-tart spread that can be used for everything from topping pancakes to cake layer filling. Usually, lemon curd is sweetened with sugar, which makes it a dessert spread that isn't viable for people on a keto diet, or who aren't eating sugar. Where a standard lemon curd has 10-12 net carbs per serving for its 1/2 cup of sugar in the recipe, this keto lemon carb has only two.

To make lemon curd keto, only one swap is needed: granulated sugar is exchanged for a confectioner's keto sweetener. You can use the powdered version of any keto sweetener, but confectioner's Swerve is the top choice because of its stabilizing ingredients. Because this recipe has so few ingredients, quality matters. If possible, use organic, fresh lemons and organic, cage-free eggs. Both lemons and eggs, the two main ingredients, are fully keto friendly. This keto lemon curd is made on the stove, keeps well in the fridge, and can be used as a spread or stand alone dessert dish.

Ingredients

  • 1/4 cup lemon juice

  • 1 tablespoon lemon zest

  • 3 large eggs

  • 1/2 cup confectioners' Swerve

  • 4 tablespoons unsalted butter, chilled and cut into small chunks

Steps to Make It

  1. Gather the ingredients.

  2. Heat one inch of water in a medium sauce pot until simmering.

  3. Place a medium glass or metal mixing bowl over the simmering pot of water, and add the lemon juice, lemon zest, eggs, and sweetener.

  4. Whisk thoroughly so all ingredients are uniformly combined, then continue whisking frequently until mixture thickens. It will thicken after 8-10 minutes of cooking.

  5. Once mixture has thickened, whisk vigorously and add butter, one pat at a time, adding each next pat when the previous one begins to melt. Remove from heat immediately.

    Storing Lemon Curd

    To store lemon curd, place it in a tightly sealed container. Refrigerate once cooled. It will keep well for about a week in the refrigerator. To freeze the lemon curd, once cooled, place it in a tightly-sealed container. It will keep several months in the freezer.


    Uses for Lemon Curd

    Use this lemon curd as:


    Why isn't my lemon curd thickening?

    If your lemon curd isn't thickening properly, try turning up the heat from simmering water to a gentle boil, or switch to a mixing bowl that sits closer to the water.


    Why did my lemon curd scramble?

    If the curd thickens too quickly, it can scramble. This can be saved by blending in a blender until creamy again. Alternatively, if it scrambles just slightly, you can strain it through a fine mesh sieve so that the scrambled bits get left behind. Lemon curd can also scramble if it isn't whisked vigorously enough. Be sure to use a large whisk with very firm tines.