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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Sandra says
I used 2 whole egs and 2 egg yolks, then added it to some gently whipped double cream – in the freezer for 4 hrs and you have keto lemon ice cream thank you
Cam says
I can’t wait to try this recipe! What is the serving size?
Jules says
This went gritty for me after cooling. Could I reheat and put through sieve or maybe the sugar would melt more if I reheat? Thanks
FatForWeightLoss says
Hi Jules, yes you could definitely reheat, but I would also suggest allowing it to cool slowly since those crystallisations are probably due to cooling the mixture too quickly. I hope this helps.
Ann says
Hi Aaron – I would love to make this recipe but by my calculations, each serving has 24 carbs, not 2. That’s because there are 24 tsps to 1/2 cup of erythritol, so 6 tsps per serving. Each tsp has 4 carbs, which means 24 carbs per serving. Please tell me if I’m missing something or did the math wrong. If I did it right, how I can reduce the carbs and still have this taste great. Thank you!
FatForWeightLoss says
Hi Ann 🙂
According to the calculations of my recipe plugin, it’s 4g total carbs per serve, which seems low) so I went in and calculated with sugar alcohols, and the total carbs value is 16g per serve (1/4 of total recipe). I know your macros at the moment, so I’d avoid erythritol if I were you! Could potentially work with stevia, but you’ll have to experiment.
Carmelo says
Great lemon curd. This is the second time I’ve made it and it never fails to please. Thank you.
FatForWeightLoss says
Thanks Carmelo 🙂
Vanessa says
Hi there,
May I know if I could use Ghee instead of butter?
Cheers!
Lisa says
Dear Aaron, thanks for sharing this delicious recipe!
Are the eggs in this recipe heated enough to be safe for pregnant women to eat?
FatForWeightLoss says
Hi Lisa, The eggs do actually cook, but they don’t cook quickly, which gives it a thick consistency. I would think you would be fine as the temperature is low, but for a long enough time. This choice is up to you.
Maria says
Can I use Meyer lemons for this recipe?
FatForWeightLoss says
Sure!
Ann Walker says
This lemon curd is just fabulous! So easy to make too. Thanks so much for a great recipe!
Jenna says
I’ve made this several times and I am in love with this recipe! I found that it got a little lumpy (maybe i cooked it too fast?) so i put it through a strainer and it came out silky smooth. I also used 5 Meyer lemons instead of 4 regular lemons, and I used 1/4 cup monkfruit and 1/4 cup powdered stevia to sweeten. tastes amazing! Thank you for all the inspo!!