Sugar Free Lemon Curd

Sugar Free Lemon Curd Recipe

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Dana Buduroi


As a HUGE fan of Lemon Curd since childhood, this is the BEST recipe for a diabetic version that I have tried!

★★★★★ 2 votes


1/2 stick
butter (unsalted)
1/2 c
fresh lemon juice
1 c
sugar equivalent artificial sweetener, preferably liquid
egg yolk
1 small pinch


11) Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
22) Blend the rest of the ingredients together, with either a stick blender or standing blender.
33) Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).
44) Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.
55) Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.
66) Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more).

It can keep in refrigerator up to one week.

About Sugar Free Lemon Curd

Course/Dish: Fruit Sauces
Other Tags: Quick & Easy, Healthy