Need more keto spreads? Try my keto jam, keto honey, almond butter, and keto mayonnaise. My parents remember my obsession with lemon curd well as a kid. I’d always get caught with my spoon in the jar, almost even more than my healthy Nutella. Traditional lemon curd is NOT keto-friendly due to the excess of carbs from sugar. Thankfully, with a very simple swap, you can have those same zesty and citrusy flavors for little to no carbs!
Why I love this recipe
Easy to make. Most of us don’t make lemon curd on the reg, but after you learn how to make my easy keto lemon curd, I’m confident that will change. Light and fluffy texture. I mix egg yolks and whole eggs to keep the curd fluffy and gooey. Flexible. This stuff is seriously magic. It’s delicious on toast, in my keto lemon meringue pie, or dolloped on keto yogurt. There are no wrong answers! Customize it. Want that puckering tartness? Add more lemon juice. Prefer a milder lemon flavor? Use less. It’s that simple.
Ingredients needed
Eggs AND egg yolks. Traditional lemon curd uses only egg yolks, but I found that to be too dense. I prefer a mix of whole eggs and yolks. Use room temperature eggs, not refrigerated ones. Granulated sweetener. Allulose is my preferred sugar substitute, as it melts exactly like sugar. Monk fruit sweetener can also be used, but there is a risk of it being slightly gritty. Butter. Unsalted and room temperature butter. Lemons. Which will be freshly juiced. Trust me, you want fresh lemon juice, NOT bottled lemon juice.
How to make keto lemon curd
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine. Add the eggs, yolks, and sweetener to a small saucepan. Whisk until combined. Step 2- Simmer. Place the pan over low heat. Add the remaining ingredients and whisk until it thickens. Once thick, remove it from the heat. Step 3- Strain and store. Strain the curd through a sieve into a medium bowl. Let the curd cool completely before transferring to a mason jar. Refrigerate for at least two hours to chill.
Arman’s recipe tips
Avoid metal bowls. Metal will interact with the lemon and give the curd a metallic flavor. Don’t use bottled lemon juice. I just mentioned this, but it bears repeating. Bottled juice often has additives that can affect the texture of the curd and dampen the flavor. Be patient. You want the mixture to cook slowly so the eggs don’t scramble. Keep it simmering. The longer it simmers, the thicker the curd. Know when to turn off the heat. Once your whisk starts making tracks and the curd becomes opaque, that’s your sign to remove it from the heat.
Storage instructions
To store: Lemon curd should be stored in an airtight container in the fridge for up to two weeks.
Dairy-free lemon curd. Swap the butter for coconut oil. Add lemon zest. The zest adds a brighter, sweeter lemon taste. Don’t worry, it’ll get strained out. Switch up the citrus. Use oranges, limes, or grapefruit for a fun twist.
To freeze: Place the lemon curd in a freezer-friendly jar and store it in the freezer for up to six months.
Frequently asked questions
Desserts to use in
As the filling in keto lemon bars Layered between sheets of keto lemon cake Atop keto pancakes Swirled in keto scones
