Lemon Curd (Low Carb and Sugar Free)

A lemon curd recipe that is low in carbs but just as delicious as any store bought jar.   It is so easy to make too!

Lemon curb is usually packed full of sugar but this version  uses my favourite sugar substitute, erythritol so it keeps the carbs low and that sugar demon at bay!   I loved the fresh lemon taste of this as you cannot beat the taste of home made with fresh ingredients.   Processed foods does not come near.  Which also explains the colour as it is not the bright yellow you get from the sugary, processed, full of E-flavourings you buy from the supermarket.   Keep it natural peeps!   This will keep in the refrigerator for a week.

This is just so easy to make!  For some reason I though that lemon curd was a complicated sauce to make.   Who knows why...probably my grandmothers legends (who were awful cooks.  Not your traditional, "huzzah, granny has baked" at all).  Once you have made this, you can use it as a spread, smother in on cupcakes, use it as a cake filling or just enjoy it with some berries on the side with a dash of cream.  Mmmmmmmmmmm!

The whole recipe makes about 2 cups with one serving being 3 tablespoons.   That's what I told myself as I ate 3 tablespoons directly from the jar and called it a serving.

If you don't have lemons, why not try a lime curd instead?

Recipes Using Lemon Curd

Lemon Curd Ice Cream

Lemon Curd Filled Butterfly Cakes

Lemon Coconut Nests Cupcakes

Low Carb Lemon Curd

Angela Coleby

A sugar free lemon curd for summer

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Sauces

Cuisine British

Servings 1 Jar

Calories 675 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 tablespoons butter cut into pieces
• 1/2 cup lemon juice
• 1 cup erythritol or sugar substitute
• 3 medium eggs
• 1 medium egg yolk
• 1/4 teaspoon salt

Instructions

 

• Place the butter into the freezer for at least an hour.
• Blend the other ingredients in a blender.
  
• Add the blended ingredients in a saucepan over a low heat. Keep stirring. Do not let the mixture boil.
  
• When the sauce starts to thicken, remove from the heat and add in the butter, stirring until it has completely blended.
  
• If you think the taste is too sharp, add some more erythritol or another drop of butter.
  
• Pour into an airtight jar and allow to cool.
  
• Eat and enjoy!
  

Notes

Nutritional Info whole recipe - 675 Calories, 63g Fat, 20g Protein, 12g Total Carbs, 0g Fibre, 12g Net Carbs

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1recipeCalories: 675kcalCarbohydrates: 12gProtein: 20gFat: 63g

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