Easy Low Sugar Lemon Curd

This recipe for lemon curd is easy enough to make on the first try and is low in sugar yet full of creamy, sweet-tart flavor!

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
• Add it as a topping to these easy puff pastry danishes
• Make your own lemon curd and poppy seed pop tarts
• Top your pound cake, angel food cake, sweet bread or cheesecake
• Make shortbread lemon curd thumbprint cookies (Get my easy shortbread recipe here!)
• Serve as a dip with fresh fruit – goes well with anything!
• Serve as a dip with cookies or Nilla waffers for dessert or brunch
• 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.

Easy Low Sugar Lemon Curd

This recipe for lemon curd is easy enough to make on the first try and is low in sugar yet full of creamy, sweet-tart flavor!

Author: Angela G.

4 from 3 reviews

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Course: Desserts

Cuisine: American

Skill Level: Easy

Recipe Type: Kid-Friendly, Sauces

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 16 Servings

Yield: 1 pint lemon curd

Ingredients

 

• ▢ ⅓ cup lemon juice
• ▢ 1 tbsp lemon zest
• ▢ ⅓ cup sugar You could also use honey instead!
• ▢ 3 eggs
• ▢ 6 tbsp butter
• ▢ pinch salt

Instructions

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

Nutrition Facts

Calories: 67kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 49mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

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