This delicious keto lemon curd is thick, creamy and intensely tangy! The perfect topping or filling for your favorite keto dessert (or breakfast)!
Join the Facebook Recipe and Support Group
Sign up for FREE keto recipes and support delivered straight to your inbox
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Please see full Disclaimer.
Keto Lemon Curd
I make desserts ALL the time. Amazing desserts at that! But one thing I was lacking was a good lemon curd. I had lemon pudding but it just isn’t the same.
I have some fun desserts coming down the pipeline that use this as a base, so stay tuned.
It was incredibly easy to make and the taste is out of this world. Just enough sweet and sour to make the BEST keto lemon curd.
This is the first time that I cooked something in a bowl on top of a saucepan. I’ve seen this before, but I just hadn’t tried it yet. I knew for this recipe that it was the perfect one to give it a shot.
And it worked perfectly and helped to ensure that the eggs didn’t get clumpy and ruin thus luscious low carb lemon curd.
How to Make Keto Lemon Curd
Add water to a medium saucepan and heat over medium heat until it reaches a soft boil. Start with 1/2 cup and add more if needed,
In a medium heat-proof bowl, add the egg yolks, lemon juice, powdered sweetener, lemon zest, vanilla, and salt. Whisk and let sit for a few minutes.
Place bowl onto the saucepan and heat. The bowl should not be touching the water.
Gently whisk for 8-10 minutes or until it begins to thicken.
Add butter cubes and continue gently whisking for an additional 5-7 minutes. These times may vary depending on the heat, so don’t give up, it WILL thicken.
Remove from heat when the mixture lightly coats the back of a spoon or when you notice it coating the sides of the bowl when you stir.
Refrigerate until cool and it will continue thickening.
What is Keto Lemon Curd Used For?
Lemon curd is often used as a topping! Be on the lookout for my keto lemon curd chaffles (coming soon)!
Sign up for The Keto Option recipes list and I’ll send you this FREE gift!
12 Most Popular Easy Keto Recipes eBook
What is the Difference Between Lemon Curd and Lemon Pudding?
In case you didn’t know, I make a delightful keto lemon pudding. Make sure to check it out!
So what’s the difference? Well, lemon pudding is quite subtle. Lemon curd has a very strong and intense flavor. That is the main difference.
I use egg yolks in both my lemon pudding and lemon curd, but beyond that, they are quite different.
Now, you can easily eat keto lemon pudding on its own and it is meant to eat on its own. Whereas the keto lemon curd it a bit too intense to eat on its own. It is meant to complement a dish vs being the main dish.
I’ll admit that I do take a spoonful here and there of this lemon curd! So delicious!
When Will Keto Lemon Curd Thicken?
Sometimes people get discouraged when making lemon curd because it is not appearing as thick as what they want while cooking.
This is perfectly normal. In fact, the first time I made lemon curd I felt the same way!
What I want you to know is that lemon curd does its final thickening once it is removed from the heat. As soon as you remove it from the heat, it will start to thicken more and then once you refrigerate it – the final thickening will occur.
Does Keto Lemon Curd Need to be Refrigerated?
Yes, it certainly does. Whether you use it in a dessert or in another recipe, you will need to refrigerate the end result.
I kept my lemon curd in the fridge for a week. I generally recommend 3-4 days to be on the safe side, but mine lasted quite a bit longer.
How to Store Lemon Curd?
You will want to store this keto lemon curd in mason jars. Many people like to sterilize their mason jars but usually that is when you are looking more into the canning side of things.
Having said that, you will want to make sure the mason jars are clean and bacteria-free.
Other Keto Dessert Sauces From The Keto Option
- 1/2-1 cup water
- 5 egg yolks
- 1/2 cup lemon juice
- 1/2 cup powdered sweetener (I use Lakanto powdered
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- pinch of salt
- 8 tablespoons cold butter, cubed
- Add water to a medium saucepan and heat over medium heat until it reaches a soft boil. Start with 1/2 cup and add more if needed,
- In a medium heat-proof bowl, add the egg yolks, lemon juice, powdered sweetener, lemon zest,, vanilla, and salt. Whisk and let set for a few minutes.
- Place bowl onto the saucepan and heat. The bowl should not be touching the water (see post for How-To pictures).
- Gently whisk for 8-10 minutes or until it begins to thicken.
- Add butter cubes and continue gently whisking for an additional 5-7 minutes. These times may vary depending on the heat, so don't give up, it WILL thicken.
- Remove from heat when the mixture lightly coats the back of a spoon.
- Refrigerate until cool and it will continue thickening.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 141Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 146mgSodium: 117mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 0gProtein: 2g