Lemon Curd
Lemon Curd

Lemon Curd

Recipes   Gluten Free     Sweets     The Classics    


  • 1 stick unsalted butter (room temperature)
  • 1 ¼ cup Swerve Confectioners
  • 4 large eggs
  • 2 large egg yolks
  • ½ cup fresh lemon juice (About 4 lemons)
  • 1 TBS freshly grated lemon zest (refrigerate lemon first, and it helps grating)


  1. Beat butter and Swerve in an electric mixer on medium speed until blended.
  2. Add eggs and egg yolks, one at a time, beating just until blended after each addition.
  3. Slowly add lemon juice to butter mixture, beating at low speed just until blended.
  4. Remove from mixer. Stir in zest (mixture will look curdled).
  5. Transfer mixture to a heavy 4 quart saucepan, and cook, whisking constantly, over medium low heat until mixture thickens about 10-15 minutes depending on quality of your pot.
  6. Transfer curd to a bowl. Cover with plastic wrap directly onto curd (this ensures a skin doesn’t form while it cools). Chill until firm in refrigerator for about 4 hours.*

*Note: You can refrigerate in an airtight container for up to 2 weeks.

Makes about 20 servings.

Nutrition Facts

Serving Size 1 serving

Servings 20

Calories 60
Total Fat 6g
Total Saturated Fat 3.5g
Cholesterol 70mg
Sodium 15mg
Total Carbs 10g
Dietary Fiber 1g
Sugars 1g
Swerve 9g
Protein 2g
Net Carbs: 1g