Sugar-free Lemon Curd


Sometimes, I make food without the help of the blender. This is one of those times. I have been craving lemon curd for awhile, so I decided to try my hand at a sugar-free version. My recipe is adapted from this recipe for Improved Lemon Curd by David Lebovitz. If you are going to make yours with sugar, you can follow his recipe as is. If you want to try a sugar free version, I’ve included my recipe at the end of this post.


In my version, I used Truvia as a sweetener. Next time, I’d probably use Swerve but I was all out. The Truvia left a tiny bit of a bitter aftertaste, which is noticeable against the tartness of the lemon.

Are you wondering what to put this lemon curd on? Well, you could stir it in to some yogurt. You could dollop some on top of sliced berries. You could fill some crepes with it. You have options.

I’m making a layer cake and this is going to be one of the fillings. If you want to see how that turns out, be sure to subscribe to my blog or follow me on my social media accounts. You can find all the links in the sidebar of this page!


Sugar-free Lemon Curd

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup


  • 1/2 cup meyer lemon juice
  • 2 tbsp + 2 tsp Truvia*
  • 2 large eggs
  • 2 large egg yolks
  • 6 tbsp of butter cut in to cubes


  1. Whisk the lemon juice, sweetener, eggs and egg yolks together in a sauce pan.
  2. Add the butter and turn the heat up to a low temperature stirring continuously.
  3. Remember, there are eggs in this mixture! Too much heat will give you a lemony scramble.
  4. Once all the butter has melted, turn the heat up to medium-high.
  5. Continue to stir until it thickens up. When it is done is should be the consistency of conditioner.
  6. Remove from heat and pour through a mesh strainer to remove any eggy bits.
  7. Store in the fridge.


*Truvia is sweeter than sugar. The original recipe calls for 1/3 cup of sugar, please adjust your sweetener accordingly.
*If you use regular lemons, you will want to add more sugar or sweetener. Meyer lemons have more natural sweetness. Bump the amount up to the equivalent of 1/2 cup.


  1. I soooooooooo cannot wait to try this!

    • Jasmine Lukuku

      It’s delicious! I had to stop eating it with a spoon because I needed it for my cake!

  2. Just wondering if I use Swerve, do I just use the same amount as the Truvia in the recipe? Sorry , if its a silly question 😉

    • Jasmine Lukuku

      Swerve is not as sweet as Truvia, so you should use more. You should use 1/3 a cup of Swerve because it measures like sugar.

  3. I just made this cake the other day, it was yummy! The only thing I would have to say, I had trouble making the lemon curd. After storing in the fridge, I taste the lemon curd, and it tasted too much egg. I am not sure is it because I didn’t use meyer lemon juice or not whisking enough. Either way, the cake was easy to make (thanks for detail instructions!) and will be making this cake again, perhaps with pre-made lemon curd.

    • Jasmine Lukuku

      Hi Lili, you might be right about the meyer lemon versus regular lemon! With regular lemon, you might need more sweetness.

      Thank you so much for the feedback. I am glad to hear you enjoyed it!

  4. Hi. I was just wondering if I could substitute the Truvia with plain Stevia, and whether you used it in liquid or solid sugar-like form? Thanks 🙂

    • Jasmine Lukuku

      I used granular truvia in my recipe. I find that it is less bitter than plain stevia. That would be my main concern about using pure stevia…bitterness. If you decide to try it with stevia, you want to use the equivalent of 1/3 cups of sugar. Also, you want to make sure you use Meyer lemons because they are sweeter than regular lemons.

  5. Sounds good, but can you skip the butter? I was hoping for a lower calorie count.

  6. I’ve never tried this, so will def try looking into making it this winter. I saw it posted in one of my “diet” FB groups as being carb and sugar friendly

    • Jasmine Lukuku

      Awesome, I wonder if it’s a group that I am in. I’ve been off facebook for months, but I have a lot of friends in the low carb community.

  7. Clare Taylor

    Just made this to put in a sponge for my diabetic mum in laws 65th birthday… It’s yummy!!! My hubby is Diabetic too, so I think I shall be making more often!!
    I’ve recently come across your site and I think it’s fab

    • Jasmine Lukuku

      Thank you Clare! I’m glad you liked the recipe and thanks for the compliments on the site!

  8. I made this Erythritol as we are unable to get “Swerve” here in Ottawa Canada area. They used to have it but I haven’t had any luck finding it. The Erythritol measures like regular sugar with no aftertaste and is great for sugar-free substitute. I bought it at the Health Food Store.

  9. I made this sugar-free lemon curd with Erythritol which I bought at the Health Food Store. I was unable to buy Swerve in my area. I used the Erythritol with the measurement of regular sugar plus a little bit more (1/3 cup of sugar = 1/3 cup of Erythritol plus 1 Tablespoon more). I loved the lemon curd!

    • Jasmine Lukuku

      Thank you so much for sharing your experience with a different sweetener, it’s very helpful for readers! I’m glad you loved it!

  10. This was pure heaven! Thank you! Will make this millions of times, that’s for sure.

  11. What is carb count on this pls?

    • Jasmine Lukuku

      I’m sorry, I don’t currently offer nutrition stats on my site but you should be able to put the ingredients into Fitday or MyFitnessPal and get a count. 🙂

    • My cookbook program says 16 servings; 1 serving is 1 level tablespoon. 1tablespoon is 56 calories and 1 carb.

  12. Thanks for the great recipe. I was transitioning my key lime cheesecake into a no sugar added version and needed something slightly sweeter to balance out some of the tartness. Using lime and a bit of extra truvia I made this as a topping. The taste was excellent and the cheesecake got rave reviews!

  13. Fran Lehen

    What if i substitue 10 to 12 ground dates in cuisinart for sugar? Add lemon juice slowly to cuisinart till smooth. Slowly add to egg mixture.

    do you think it will work?

    • Jasmine Lukuku

      I don’t think you would get a good texture that way. I would try maple syrup or honey first, if I wanted to use a natural sweetener that wasn’t white sugar.

  14. Fran Lehen

    Maybe I’ll try blend of dates and maple syrup….thanks.

    I’ll let you know how it works out.


  15. Anita Klein

    Can you use pure monk fruit for the sweetener or does it mess with the texture?

    • Jasmine Lukuku

      I have never used monk fruit, so I’m not sure how it would work. Let me know if you try it!

      • Anita Klein

        I’m just learning to use monk fruit and realize it’s going to be trial and error. The curd turned out really good but it is super sour. Lol. The monk fruit comes with a little scoop in it and I used 1 scoop. Looked like 1/4 teaspoon. I think it will be a great base for something like lemon curd cheesecake in the sour phase but I’m going to try using 2-4 scoops next time. Other than that the consistency wasn’t affected at all. I used room temp eggs and didn’t have any trouble with egg bits either. Thanks for the recipe.

  16. Jenny Holding

    How long will it last?

    • Jasmine Lukuku

      I would recommend using it up in 5 days, but it is likely to last longer.

  17. Whoof! I used stevia in the raw. First time using it. Can’t tell if it is that or the lemon juice but this is NOT a nice flavor. Too sour and fake sweet. I

    • Jasmine Lukuku

      The recipe calls for Truvia which is a mix of Stevia and Erythritol. I’ve never tried stevia in the raw, but is sounds like it isn’t compatible with this recipe. Sorry to hear it didn’t work out for you.

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