• Low Sugar Lemon Curd Topping
  • Low Sugar Lemon Curd Topping
  • Low Sugar Lemon Curd Topping
  • Low Sugar Lemon Curd Topped Cheesecake
  • Low Sugar Lemon Curd Topped Cheesecake

Low Sugar Lemon Curd Topped Cheesecake

I’ve been wanting to make lemon curd for a long time now and finally got inspired to do it when I saw Joanie Simon’s cute lemon curd nests!

Since I figured I’d keep it easy the first time around, I just made lemon curd as a topping for a cheesecake I had already made. Grab my mascarpone cheesecake recipe here.

So, I’m happy to report, I was able to successfully make lemon curd, my first try and it was just as delicious as I was anticipating!

I used a recipe from Epicures because their recipe called for a lot less sugar than others and didn’t need to separate the eggs. I also reduce the amount of sugar a bit more just so it didn’t turn out too sweet. After making it, I can’t imagine it being more sugary, but I typically like very tart and not too sweet. So, if you do too then you’ll like this recipe.

Lemon curd can typically be stored in the fridge for up to 2 weeks so make a bunch and you have leftovers!

Here are a few ideas, other than topping cheesecake, for using your lemon curd:

  • Make Joanie’s Lemon Meringue Nests
  • Use as a topping for crumpets, crepes, waffles, toast or pancakes
  • Add it as a layer to your morning yogurt and granola
  • Make these Dutch Babies by Tara Teaspoon
  • Bake it into a puff pastry along with some cream cheese. Nommmm.
  • Make your own lemon curd and poppy seed pop tarts
  • Top your pound cake, zucchini bread or carrot cake
  • Make shortbread lemon curd thumbprint cookies (Get my easy shortbread recipe here!)
  • Serve as a dip with fresh fruit – goes well with anything!
  • Eat it by the spoon full!

The only thing special you might need to make this is a whisk and a mason jar for storage. This recipe fits perfectly in a pint sized mason jar.

Instructions

  • 1. Mix together lemon juice, lemon zest, sugar, eggs, butter, and salt in a small pot or double boiler.
  • 2. Turn heat to medium and whisky frequently for about 10 minutes until curd becomes thick enough to stick to the whisk.
  • 3. Remove from heat and let cool. Store in the fridge for up to two weeks.