The perfect keto lemon curd is one that tastes good by itself, however, this keto lemon curd is also delicious as a spread for keto toast, keto scones or to sandwich together with a keto sponge cake. It’s a perfect gift for a friend (even if they are not keto).
4 Ingredient Keto Lemon Curd
This keto dessert is so simple. It only has 4 different ingredients, how great is that? Honestly, I was really surprised at how amazing this recipe tastes, and it’s very hard to get wrong. The sweetener balances the acidity of the lemon flavour, it leaves you wanting more!
Using Fresh Free Range Eggs
Lemon is such a fantastic colour, combined with the yolks of a few homegrown chicken eggs, its such a vibrant yellow colour!
This comes entirely from the colour of the lemons and the egg yolks, so if you’re looking for a vibrant colour in your curd, it is best to use good quality fresh free range eggs.
The colour of egg yolks usually depends more on a chickens diet more so than the quality of it’s life, however by buying good quality eggs, you are supporting quality farms, they are better for you, and better for the chickens.
I hope you enjoy this recipe as much as I enjoyed creating it. You’re seriously going to love this recipe, and if you don’t go and make this, I’m doing something wrong! So don’t let me down 🙂
Related Recipes
- Keto Lemon Coconut Cake with Cream Cheese Icing
- Keto Lemon Pound Cake
- Keto Lemon Poppy Seed Cake with Blueberries Keto Lemon Tart with Coconut Cream
- Keto Lemon Curd Pie – The Zesty Low Carb Flavour Favourite
The Perfect Keto Lemon Curd
Ingredients
- 4 Lemons juice and zest
- 1/2 cup Erythritol (SoNourished)
- 1/2 cup Butter
- 3 Whole Eggs
- 1 Egg Yolk
Instructions
- Grab a medium heatproof bowl and squeeze the lemons, zest the skin, add the natvia (or erythritol) and add the butter. Set the bowl over a pan of gently simmering water. Don’t let the bowl touch the bottom of the pan. Stir the mixture until all the butter has melted.
- Lightly whisk the eggs and egg yolk, then stir into the heated mixture. Stir and cook for around 10 mins until the mixture coats the back of a spoon.
- Remove from the heat and put the mixture into sterilised jars and store in the fridge for up to 2 weeks.
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SAM says
Hi
is this good as a filling for a lemon meringue pie? does it thicken in the fridge?
Thanks
FatForWeightLoss says
It sure does!
Tom says
I find that the erythonal recrystilises when put back into the fridge. Any suggestions
FatForWeightLoss says
Hey Tom. Unfortunately so will sugar. You can sub for powdered erythritol if this is a problem for you?
Dena Newman says
Can you use Lokanto Monk fruit sweetener instead of Swerve
FatForWeightLoss says
I’m not a big fan of that sweetener as the brand steals recipes.
Angie says
What if you can’t find the Erythritol is there anything you can substitute for it? Please help… can’t wait to try this!!
Rowan says
Can’t wait to try this! Recipe says it makes four servings but I don’t see exactly the quantity of a serving. Can you clarify? Thanks!
MICHELLE PENDERGRASS says
I made this to use as a frosting for an almond-flour cake. It made 2.5 cups total and I used 1 cup to frost the cake. I cut the 8 by 8 inch cake into 16 small pieces and each is generously doused with about an eighth to a quarter inch of curd. This works out to less than 1 carb of frosting per slice.
FatForWeightLoss says
OMG! this sounds amazing!
Pamela says
Is the erythritol in powdered form or granulated.
JLRose says
Can the curd be frozen? I am the only one who will eat it and I don’t want to devour it in one sitting.
FatForWeightLoss says
I’ve actually never tried. It keeps very well in the fridge, but I’m not sure about the freezer sorry!
Jay says
This is freakin’ delicious. I desperately wanted something sweet this afternoon and this totally hit the spot. Hard to stop eating!
FatForWeightLoss says
Thanks so much 🙂
Belinda says
Thank you for this, delish. I only used 1/4 cup of sweetner as this is all that I had left. I mixed the curd with cream and now have a tart and 1 small jar of lemon curd left. Yeah!!
Jennifer says
I am hooked on this stuff. The second time I made it, I used 5 lemons since mine were small … it ended up even more pungent lemony anyway (yum,).
Also, I did something wrong and the egg whites got a little streaky — like egg-drop soup …. any idea why?
To fix it, I tossed it into my Ninja —- the texture wound up thicker & more opaque, like mayonnaise. I think it was even better than the first batch!
Next time I am going to try making lime & orange curd ….. love this!
FatForWeightLoss says
Hey Jennifer,
Thanks for coming back!
You may have let the butter get too hot before adding the eggs. What happens is the eggs begin to actually cook, and not act as an emulsifier (if that makes sense).