Low Sugar Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

Bright, tangy, and silky-smooth, this curd gets its sunny flavor from fresh lemon juice and zest, whisked with eggs over gentle simmering water until it turns glossy and thick enough to coat the back of a spoon. A few cubes of butter, added at the end, give it that classic velvety finish, while a quick pass through a fine-mesh strainer guarantees a perfectly smooth, curd-like texture with zero pulp or zest bits. It sets up cold and spreadable, ready to swirl into yogurt, spoon over scones, or layer into a tart shell. This version fits neatly into an added sugar free kitchen, so you can spread it on toast or fold it into desserts without a second thought. Make a batch on the weekend and it'll keep you stocked for breakfasts and bakes all week long.

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Ingredients

8 servings

3 large eggs
¾ cup granulated sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
4 tbsp unsalted butter, cut into small cubes
¼ tsp fine salt

Instructions

1
Fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
2
Whisk the eggs, sugar, lemon juice, lemon zest, and salt together in the heatproof bowl until the sugar is dissolved and the mixture is smooth.

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