Lemon, lemon, lemon. My favorite dessert flavor of all time! Lemon meringue pie, lemon cheesecake, lemon bars – I can’t resist any dessert with that distinctive and tangy taste.
I found an easy and spectacular lemon curd recipe in a 2013 Southern Living magazine. I’ve used this recipe for years, BUT, it calls for 2 cups of white sugar! Not gonna fit in with my new low-carb lifestyle.
Replacing that large amount of sugar with a substitute is very tricky. It’s all about the texture.
On my first try, Truvia Cane worked beautifully – smooth as silk. It’s made from a blend of erythritol, sugar, and stevia leaf extract. But I wanted to see if I could take it a step further (even lower carbs) by using a sugar-free sweetener instead. I tried granulated erythritol, monk fruit, and Swerve, as well as the powdered versions and blends. Many lemons were sacrificed for this research. ; )
After a night in the fridge, the granulated sugar-free substitutes turned into a crunchy crystallized disaster! The powdered/confectioners version were better, but not as smooth as Truvia Cane. If you want to go completely sugar-free, make sure you use the powdered versions only, and use it quickly. The longer it stays in the fridge, the more likely it is to crystallize.
Truvia Cane is hands down the winner for me, providing both the taste and texture of the real deal. This lemon curd is so flavorful and satisfying, you can’t eat more than a tablespoon or two at a time. I store in an airtight container in the fridge for weeks without crystallization.
My favorite thing to do with lemon curd is to make individual lemon tarts using mini Phyllo shells. Each shell has only 2 net carbs. They go from the freezer to oven and bake in 3-5 minutes. Spoon a teaspoon of lemon curd into cooled shell and top with a squirt of sugar-free heavy whipped cream (Land O Lakes is my absolute fav). Unbelievably delicious. I have yet to find a keto pie crust that delivers taste and flaky texture. Mini Phyllo shells deliver both, and best of all, they’re a huge time saver.
It’s a great mix-in with Greek yogurt, and a great topping on cheesecake, too!
The cooking method I use is a microwave, however the stove-top instructions are below as well. The results are buttery rich and smooth as silk, either way, every time.
Quick and Easy Low Carb Lemon Curd
- 2 tablespoons fresh lemon zest
- 1 cup fresh lemon juice
- 1/2 cup butter softened
- 1 cup Truvia Cane Sugar Blend
- 4 eggs
- Grate zest from 6 lemons to equal 2 tablespoons. Set aside. Cut lemons in half and squeeze juice into a measuring cup to equal 1 cup.
- In a 3-quart microwavable bowl, beat 1/2 cup softened butter with 1 cup of Truvia Cane Sugar Blend, at medium speed with an electric or stand mixer until blended.
- Add 4 eggs, 1 at a time, beating just until blended after each addition.
- Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition. Stir in zest. (Mixture will look curdled.)
- Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Continue microwaving, stirring at 30-second intervals, an additional 1 to 2 minutes or until mixture thickens, coats the back of a spoon, and starts to mound when stirred.
- Place heavy-duty plastic wrap directly on warm curd to prevent a film from forming, and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
- Prepare ingredients as directed, but transfer mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Cover curd with plastic wrap and refrigerate.