Sugar-Free Homemade Lemon Curd
Indulge in the bright, zesty goodness of this *Sugar-Free Homemade Lemon Curd*, a guilt-free alternative to the classic recipe that's just as rich, velvety, and bursting with flavor! Made with fresh lemon juice, aromatic zest, and naturally sweet granulated erythritol, this recipe offers a tangy-sweet treat without added sugar. Its creamy texture is achieved using a blend of whole eggs and yolks, while a touch of vanilla extract enhances the citrusy notes. With just 10 minutes of prep time and 15 minutes on the stove, this quick and easy lemon curd is ready to elevate your breakfast, desserts, or afternoon tea. Spread it on toast, swirl it into yogurt, or use it as a filling for cakes—this sugar-free delight is both versatile and irresistible, all while keeping things light. Perfect for keto or low-sugar diets, it stores beautifully in the fridge for up to two weeks, making it a convenient, healthier option for everyone to enjoy!
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Recipe Information
Ingredients
- 3 large lemons
- 1 tablespoon lemon zest
- 1 cup granulated erythritol
- 6 tablespoons unsalted butter
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
Start by zesting one of the lemons until you have approximately one tablespoon of zest. Then, juice the lemons until you have about 1/2 cup of fresh lemon juice. Set aside.
In a medium saucepan, combine the granulated erythritol and lemon zest. Use your fingers to rub the zest into the erythritol to release the oils.
Add the egg yolks and whole eggs to the saucepan and whisk the mixture until it is fully combined and slightly frothy.
Place the saucepan over low heat and add the lemon juice and butter. Cook the mixture, stirring constantly with a rubber spatula, scraping the sides and bottom of the pan to prevent sticking or curdling.
Continue to cook the curd until it thickens and coats the back of the spatula, about 10-12 minutes. It's important to keep the heat low and stir continuously to prevent curdling.
Once the curd is thickened, remove it from the heat and stir in the vanilla extract.
Strain the lemon curd through a fine-mesh sieve into a bowl to remove any bits of cooked egg and zest for a smooth finish.
Allow the lemon curd to cool slightly at room temperature, then transfer it to a jar or airtight container.
Refrigerate the lemon curd for at least 2 hours to allow it to firm up before using. It will keep in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
