Low Fat Sugar Free Lemon Curd Recipe: Bright Citrus Zest Without the Guilt

This lemon curd delivers all the bright, zesty flavor you love without the sugar or excess fat. I’ve refined the method to create a smooth, velvety texture that’s perfect for filling tarts or topping desserts.

Using simple swaps like egg whites and a sugar substitute, this version keeps the classic tang while staying light. It stores beautifully in the fridge, ready to add a burst of citrus to any dish.

Ingredients for Low Fat Sugar Free Lemon Curd

Eight simple ingredients create this light, tangy citrus spread with zero guilt.

The lemons are the star here. Meyer lemons if you can find them—they’re sweeter and less acidic. I grab mine from Whole Foods or the farmers market. Always zest before juicing (so much easier). For the sweetener, Swerve or Lakanto work great—both are erythritol-based and measure like sugar. The egg whites need to be room temp for the best texture (just set them out while you prep everything else).

No erythritol? Monk fruit blend at 1:1 ratio works too. Out of cornstarch? Arrowroot powder at the same amount. Want it even lighter? Swap the butter for coconut oil—same quantity, different vibe. The vanilla is optional but adds depth (I never skip it). If you’re using store-bought lemon juice, ReaLemon is the only acceptable brand in my kitchen.

Keeps in an airtight jar for 10 days in the fridge. Freezes beautifully for 3 months—portion into ice cube trays for easy single servings. Stir before using, as it thickens when cold (totally normal).

Step-by-Step Instructions for Low Fat Sugar Free Lemon Curd

This method delivers a bright, creamy curd with all the citrus punch you crave.

Step 1: Whisk Wet Ingredients Until Smooth

In a medium saucepan, combine the 0.75 cup fresh lemon juice, 2 tbsp lemon zest, and 6 large egg whites. Whisk vigorously for 1-2 minutes until the mixture is completely smooth and slightly frothy on top.

I always use room temperature egg whites—they incorporate better and create a more uniform texture. The zest adds intense lemon flavor, so make sure it’s finely grated to distribute evenly throughout the curd.

Step 2: Add Dry Ingredients for Thickening

Sprinkle the 0.75 cup granulated erythritol, 2 tbsp cornstarch, and 1 pinch of salt over the lemon mixture. Whisk immediately to prevent clumping—the cornstarch tends to form lumps if it sits too long.

This combination of erythritol and cornstarch mimics the texture of traditional sugar while keeping it sugar-free. The cornstarch will thicken beautifully as it heats, giving you that classic curd consistency without any guilt.

Step 3: Cook Over Medium Heat Until Thickened

Place the saucepan over medium heat and cook, stirring constantly with a silicone spatula. After 5-7 minutes, the mixture will start to thicken and turn from translucent to opaque.

You’ll notice it transforming from a thin liquid to a pudding-like consistency that coats the back of your spatula. Keep stirring—this prevents scorching and ensures even cooking. Don’t rush by increasing the heat; patience gives you the smoothest texture.

Step 4: Finish with Butter and Vanilla

Once thick enough to leave a clear path when you drag your finger through it on the spatula, remove from heat. Stir in the 2 tbsp unsalted butter and 0.5 tsp vanilla extract until the butter is completely melted and incorporated.

The butter adds richness that balances the tartness, while the vanilla rounds out the flavors beautifully. Even with reduced-fat butter, you’ll still get that luxurious mouthfeel that makes lemon curd so addictive.

Step 5: Cool Completely Before Using

Transfer the curd to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours.

The curd will thicken further as it chills, reaching its perfect spreadable consistency. This resting time is crucial—it allows the cornstarch to fully set and the flavors to meld together. Your patience will be rewarded with a silky-smooth, bright citrus curd that’s perfect for filling tarts, topping scones, or just eating by the spoonful.

Dietary Considerations for These Flavors

Diabetic Friendly

This creation is perfect for diabetics with 0g sugar and only 3g net carbs per serving. The erythritol doesn’t spike blood sugar, making it safe for most diabetes management plans. I’ve shared it with several diabetic friends who love the bright flavor.

Keto Adaptable

For strict keto followers, simply swap the cornstarch for xanthan gum—use ½ tsp instead of 2 tbsp. This reduces carbs to nearly zero while maintaining thickness. The butter and egg whites are already keto-approved ingredients.

Vegan Option

Replace egg whites with ½ cup aquafaba (chickpea brine) and use vegan butter. The texture will be slightly different but still delicious. I tested this with Miyoko’s brand and was pleasantly surprised.

Allergen Notes

This recipe contains eggs and dairy (butter). For egg allergies, the aquafaba version works well. For dairy-free, use coconut oil instead of butter. Always check your sweetener for potential allergens.

Gluten Free

Naturally gluten free as written! The cornstarch is safe for most gluten sensitivities. Just ensure your vanilla extract is certified gluten free—some brands use grain alcohol. I use Nielsen-Massey which is always safe.

Perfect for filling gluten-free tart shells or topping almond flour muffins. 💛

Frequently Asked Questions