How can Lemon Curd so thick, creamy and delicious not be fattening? Try this simple, four ingredient low Carb Lemon Curd recipe and find out for yourself. It’s fantastic by itself but is also an excellent topping for low carb pancakes or we like to use it as a topping on this sugar free crustless cheesecake.

Ingredients:

3 Large eggs

1/2 Cup granulated sweetener of your choice (Allulose)

2 Large lemons (the juice and zest of both lemons)

Directions:

In a bowl, add the granulated sweetener of your choice and whisk in the 3 large eggs until blended.

Then add the lemon zest from both lemons (about 2-3 tsp) into the mixture and stir.

Finally add the juice from both lemons (about 1/3 – ½ cup) into the mixture and whisk until blended again.

Meanwhile, get your double boiler ready, or create your own, using a heat-proof bowl over a pan of simmering water. Be careful that you don’t burn yourself on the steam! Keep whisking until the mixture thickens. It should coat the back of a spoon without dripping off.

It will also thicken more as it cools but you can eat it while it’s a bit warmer (like pudding) or just dig right in and spread it on a low-carb pancake or toast. Please allow it to cool completely if using as a topping on cheesecake.

Spring is the perfect time for anything lemon, as they are bright yellow in color and full of sun-shiny flavor. Let us know if you tried this Low Carb Lemon curd recipe and how you (and everyone else) liked it!! We are sure it will be a great choice for your Easter weekend.

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