Sugar-Free Lemon Curd

Sugar-Free Lemon Curd

Sugar-Free Lemon Curd
Recipe from Sugar-Free Home Preserving, by Valerie Pearson

Lemon meringue pie was a special event in my house growing up. Mom made it from scratch, and that combination of sweet and sour was terrific. I still love delicious desserts, but I know they may not love me back. The sugar content is high, and while I love food, I also want to eat a healthy, well-balanced diet. My solution was not to go without but to devise a sugar-free recipe. I hope you enjoy it!

Makes 2 x 250ml jars


  • Two large eggs, beaten
  • 200-225g xylitol
  • Finely grated zest and juice of 3 lemons
  • 115g butter


  • Sterilise your jars and lids by boiling them in hot water for 10 minutes in a large pot.
  • Once you remove the jars, reduce the heat so the water is hot but not boiling. Add a smaller pot inside the large pot, creating a double boiler.
  • Add xylitol, butter, lemon juice, and zest to the smaller pot and whisk together until the butter and xylitol have melted.
  • Slowly add the beaten egg to the mixture and whisk continuously until the mixture has thickened and coats the back of a spoon. Be careful not to overcook the curd, as it will be too thick when it cools down. You also must be careful to add the egg in slowly; otherwise, you will end up with scrambled eggs.
  • Add the lemon curd to your sterilised containers leaving one ½cm room at the top.
  • You cannot process the lemon curd using the boiling bath method, so you must store it in the fridge. 

 This curd is delicious. Serve this and you will be a true Dometic Goddess. 

As always, live well.


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