This lusciously fresh Paleo and Keto Lemon Curd is made with fresh lemons and zest and lots of nourishing fats. The recipe includes dairy-free and non-keto options. Perfect as a base for dessert, spread on crepes or waffles, or eaten straight out of the jar!

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Lemon is by far one of my favorite flavors.

It’s right up there with chocolate and orange. Both of which I love separately and together.

Today, I’m sharing a fresh paleo and keto lemon curd that’s made with pastured egg yolks, grass-fed butter (or palm shortening), fresh lemon juice, and zero sugar!

That’s right — I use a keto-friendly sweetener (my own blend Dietz Sweet or Lakanto White).

Since lemons are naturally low in carbs, and there’s so much healthy fat from pastured egg yolks and butter/ghee or palm shortening, you’ve got a beautiful, tangy, sweet lemon curd that can be the base for so many desserts or even breakfast treats!

How To Use Fresh Paleo & Keto Lemon Curd

• We enjoyed this lemon curd atop the Butterfly Wings Cake (like angel food cake) from the THM Cookbook. It was awesome!
• Stir a tablespoon or two of lemon curd into plain yogurt for delicious lemon yogurt!
• Use as a filling for lemon tarts or a Citron tart.
• Spread in a crepe and top with whipped cream or coconut whipped cream and fresh berries.
• Spread on top of pancakes or waffles for an interesting and refreshing deviation from syrup.
• Eat is straight from the jar, like pudding! 🙂

Can I Use Bottled Lemon Juice?

You can use bottled lemon juice, such as the Santa Cruz brand. 

However, the addition of zest from fresh lemons is a key part of the super zingy, lemon-y flavor of this Keto Lemon Curd.

If you don’t mind a blander lemon curd, go for the bottled juice if that’s more convenient for you.

But, if you can swing it, grab you some fresh lemons the next time you’re at the store — knowing that the juice AND zest will result in the most flavorful, tangy-sweet, rich lemon curd EVER.

What About Making A Dairy-Free Lemon Curd?

That’s easy!

A simple ingredient swap — switching out the butter or ghee for sustainable palm shortening — is all you have to make!

What If I’m Not Keto?

That’s an easy fix, too. Keep all the other ingredients the same — choosing butter or ghee or palm shortening to suit your preference.

Then, use an equal amount of raw honey in place of the keto sweetener.

You may have to whisk slightly longer for it to thicken up, but you’ll have a lovely and light, honey-sweetened lemon curd!

How To Make Keto Lemon Curd With Fresh Lemons

Making curd is not unlike making pudding on the stove — except you’re using WAY more egg yolks and no milk or cream.

It helps to have all your ingredients ready to go before beginning.

So, separate your eggs, first. Take care to keep as much white as possible out of the yolks. Store the whites in a separate bowl in your fridge and use to make egg white omelets, meringues, or pavlova.

Then, zest the fresh lemons. You only want the bright yellow part of the zest — not the white; it’s bitter. A plane zester — like this one — works great.

Now, you can add the butter or ghee or palm shortening to a small saucepan. Add the lemon juice, salt, and sweetener along with the fat. Turn the heat on medium-high and let the fat melt completely.

Once it’s totally melted and the mixture is steaming, whisk in egg yolks one at a time.

It’s important to whisk constantly — otherwise the hot fat/lemon juice will scramble the eggs. You will likely have a few bits of cooked egg in your mixture — this is ok. We have a plan to deal with that. 🙂

Continue whisking over the heat until the mixture thickens. Remove from the heat when it coats the back of a spoon.

Whisk in the vanilla.

Now, have a bowl with a medium-size mesh sieve inside it. A cereal bowl is about the perfect size.

Pour the hot curd into the sieve and use a wooden spoon to stir and press the curd through the sieve. The sieve catches any bits of scrambled egg so your curd is perfectly smooth and creamy.

Scrape all the curd off the bottom of the sieve, too.

Whisk in the lemon zest. Transfer the curd to a jar for storage or leave in the bowl if you prefer. Let it sit until it reaches room temperature, then refrigerate or eat. 

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Low-Carb/Keto Lemon Curd (with dairy-free & non-keto option)

This lusciously fresh Paleo and Keto Lemon Curd is made with fresh lemons and zest and lots of nourishing fats. The recipe includes dairy-free and non-keto options. Perfect as a base for dessert, spread on crepes or waffles, or eaten straight out of the jar! 

CourseDessert

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5 servings

Author Rebecca Hansen

Ingredients

• 1/2cupbutter or ghee(use palm shortening for dairy-free)
• 2large lemonsjuice and zest
• 1/3cupLakanto Whiteor Dietz Sweet (or raw honey)
• 5pastured egg yolks
• pinchsalt
• 1/2teaspoonvanilla extract

Instructions

1. In a small saucepan over medium heat, melt the butter with the lemon juice, salt, and sweetener.

2. Whisking constantly, add the egg yolks one at a time and whisk vigorously so they don't cook.

3. Continue whisking over heat until the mixture thickens to coat the back of a spoon.

4. Remove from the heat and add vanilla extract.

5. Pour the mixture through a fine mesh sieve to remove any bits of cooked egg. Use a spoon to press and stir the mixture through the sieve.

6. Stir in the lemon zest.

7. Transfer the mixture to a glass jar for storage. Leave on the counter until room temperature, then refrigerate,

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More Keto Dessert Recipes You’ll Love…

• Keto Toasted Coconut & Chocolate Bars (dairy-free, nut-free, grain-free)
• Paleo & Keto Flourless Chocolate Torte
• 40+ Keto Baked Goodies Made Without Almond Flour
• Keto Chocolate Coconut Donuts (nut-free, dairy-free)
• Cauliflower Chocolate Pudding
• Matcha-Moringa White Hot Cocoa
• Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting
• Best Keto Fudgy Brownies with a Secret!
• Keto Chocolate Chip Cookie Cheesecake Bars
• Keto White Chocolate Raspberry Muffins
• White Chocolate Peppermint Shortbread Cookies

Do you love fresh lemon curd? Have you ever made it sugar-free?

Originally published March 17, 2016. Updated with new photos and additional text April 9, 2019.