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a scone on an ivory plate topped with a swirl of refined sugar free lemon curd

How to Make Refined Sugar Free Lemon Curd

Learn how to make refined sugar free lemon curd at home without any leftover egg whites! A tart and slightly sweet condiment perfect for topping fruit scones, filling cakes and tarts, and slathering on pancakes and french toast. This recipe uses the entire egg to set the curd and is naturally sweetened with agave syrup.

Category Dessert, Frostings & Fillings
Cuisine American, British, Canadian, French
Keyword homemade lemon curd, how to make lemon curd, lemon curd, lemon curd recipe, sugar free lemon curd
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Serves 350 ml
Author Amanda | Naturally Sweet Kitchen


  • 50 g soft unsalted butter
  • 60 ml agave syrup
  • 3 tbsp lemon zest (about 3 medium lemons)
  • tsp fine sea salt
  • 2 large eggs, room temperature
  • 100 ml fresh lemon juice (about 3 medium lemons)


  1. Place a small saucepan filled with 1-2 inches of water over a medium-low heat and bring to a simmer.

  2. In a large heatproof glass bowl, cream together the butter, agave syrup, lemon zest, and salt until light and airy.
  3. Crack in the eggs and mix well. Slowly pour in the lemon juice while whisking continuously until well combined.
  4. Place the bowl over the pan of simmering water and stir constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon (approximately 10 minutes).
  5. Remove the curd from the heat and strain through a fine mesh sieve into a sealable glass jar. Allow the curd to come to room temperature and then seal and chill in the fridge until set – about 1 hour.


The lemon curd will keep sealed in an airtight jar in the fridge for up to 1 week.