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