Joe's lemon curd - dairy and sugar free

    55 min

    A lemon curd which takes 10 minutes to cook is lovely smothered on white toast or served with natural Greek yoghurt.

    54 people made this

    Makes: 300 grams

    • 1 tablespoon lemon zest
    • juice from 3 lemons
    • 4 egg yolks
    • 120ml water
    • 4 tablespoons artificial sweetener or nectar
    • 2 tablespoons cornflour

    Prep:5min  ›  Cook:10min  ›  Extra time:40min chilling  ›  Ready in:55min 

    1. Get all ingredients prepared as the cooking process needs to be very fast. Juice and zest lemons, separate eggs.
    2. Heat water, sweetener and cornflour in a pan until it is bubbling slightly, whisking ALL the time (don't stop or it will go lumpy and horrible).
    3. Quickly add whisked egg yolks, lemon juice and lemon zest.
    4. Whisk until simmering.
    5. Put into sterilised jars or bowls to cool. Don't put it straight in the fridge or it will go lumpy. Allow to cool and then eat within 1 month.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (4)


    Beautiful consistency, tasted lovely. I made it with 3 very large lemons and it was very sharp, so had to add more sweetener, but we still enjoyed it  -  18 Apr 2015


    Easy recipe, works perfectly. Added zest from the 3 lemons.  -  14 Mar 2015


    Who knew it was possible to make lemon curd without butter? This recipe is superb.  -  18 Feb 2015