Bright, silky, and perfectly balanced, this Reduced Sugar Lemon Curd brings all the classic citrus flavor you love—with less sugar. Made with Lakanto Cane Sugar with Monk Fruit Sweetener, this recipe delivers the same smooth texture and vibrant taste of traditional lemon curd, while helping you cut back on sugar without sacrificing sweetness.
Whether you’re spreading it on toast, layering it into desserts, or adding it to yogurt, this lemon curd is a simple way to enjoy a lighter take on a classic favorite.
Why You’ll Love This Lemon Curd
This recipe keeps everything you love about traditional lemon curd—just with a smarter sweetener swap.
What makes it different:
Reduced Sugar: Made with Lakanto Cane Sugar with Monk Fruit Sweetener for significantly less sugar than traditional recipes
Classic Taste & Texture: Smooth, rich, and perfectly tangy
No Artificial Ingredients: Clean sweetness from monk fruit and real cane sugar
Versatile: Perfect for breakfast, desserts, and baking
Easy to Make: Just a few simple ingredients and one bowl
What Is Lemon Curd?
Lemon curd is a classic spread made from egg yolks, lemon juice, zest, sugar, and butter. Known for its creamy texture and bright citrus flavor, it’s traditionally quite high in sugar.
By using Lakanto Cane Sugar with Monk Fruit Sweetener—a blend designed to taste and perform like sugar while using less of it—you can enjoy the same delicious result with a reduced sugar content.
Reduced Sugar Lemon Curd Recipe
Yield: Makes 1½ cups
Ingredients
- 4 large egg yolks
- ¼ cup Lakanto Cane Sugar and Monk Fruit Sweetener
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, softened and cut into pieces
Directions
1. Prepare the Double Boiler
Add 1–2 inches of water to a saucepan or double boiler and bring to a boil. Reduce to a gentle simmer.
2. Whisk Ingredients
In a heatproof bowl, whisk together egg yolks, sweetener, lemon zest, lemon juice, and salt until smooth.
3. Cook the Curd
Place the bowl over simmering water. Whisk constantly to prevent curdling. Cook for 8–10 minutes, until thickened and the mixture coats the back of a spoon (about 170°F).
4. Add Butter
Remove from heat and whisk in butter until fully melted and smooth.
5. Cool
Transfer to a jar or bowl. Press plastic wrap directly onto the surface to prevent a skin.
6. Chill
Refrigerate for up to 10 days. The curd will continue to thicken as it cools.
Notes
No double boiler? Simply place a heatproof bowl over a saucepan of simmering water—just make sure it doesn’t touch the water.
Tips for the Perfect Lemon Curd
- Use freshly squeezed lemon juice for the brightest flavor
- Whisk constantly to prevent scrambling
- Strain after cooking for an ultra-smooth finish
- Don’t overheat—gentle cooking is key
- Chill fully for best texture
Ways to Use Lemon Curd
This reduced sugar lemon curd is incredibly versatile:
- Spread on toast, scones, or English muffins
- Layer into cakes, cupcakes, or parfaits
- Fill crepes or tart shells
- Swirl into yogurt or oatmeal
- Top pancakes or waffles
- Spoon over cheesecake or ice cream
Storage
Refrigerator: Up to 10 days
Freezer: Up to 3 months (thaw overnight in fridge)
