Olive oil lemon curd is sweet, tangy, and irresistible, like sunny goodness in a jar (which, by the way, you will want to eat by the spoonful). It has a creamy texture and a satisfying balance of sweet and tart.
Spread it onto a keto buttermilk biscuit or lemon blueberry scones, use it as a cake filling, pour it into a tart shell for a delicious lemon tart, or top a pretty pavlova. The truth is, there really is no wrong way to eat lemon curd!
If you're looking for a dairy-free version of lemon curd, look no further than this dreamy recipe.
Olive oil has a light flavor that pairs wonderfully with fresh lemon and creates a healthier alternative to butter, which is traditionally used to make fruit curds.
This low-carb and dairy-free lemon curd recipe results in a sweet, thick and tangy lemon curd that's delicious and versatile.
There's something so special about fruit curds. These cranberry curd bars are what I look forward to during the holidays, and lemon curd is the citrus-y equivalent.
Just like traditional lemon curd, this recipe has so many uses! Enjoy it as a topping for rich and creamy cheesecake, transforming it into a lemon cheesecake.
Or try it with this keto lemon pound cake or lemon poppy seed muffins. Lemon desserts are in a league of their own if you ask me and there's nothing like lemon on lemon on lemon!
why this recipe works
Here's a healthy lemon curd that checks all the boxes. Not only is it dairy free, sugar-free, low carb and keto-friendly, but it's also simple to make!
I'm including different variations from you to choose from so you can pick your own favorite version and create a lemon curd that fits your dietary needs.
Here's why you'll love it:
- it is gluten free, dairy free as well as low carb and keto diet friendly since we're using allulose as a sweetener
- the dairy-free lemon curd can also be made the traditional way by simply swapping in butter or vegan butter
- it's ready in 15 minutes
- there are only six ingredients required
- it has a bright lemon flavor and a thick, velvety texture.
ingredient list
Here's what you'll need for this low-carb, olive oil lemon curd:
- Fresh lemon juice. I use the juice of about three large lemons.
- Lemon zest. Grate it very small- a microplane works best.
- Egg yolks. Instead of whole eggs, curd calls for yolks only! Separate three large eggs and set aside the whites for use later.
- Granulated allulose. My preferred sweetener of choice for this keto lemon curd recipe. Allulose dissolves better than sweeteners containing eyrthritol, which can often crystallize once cooled and leave you with hard bits in your curd. I like Lakanto's Golden brown monkfruit sweetener with allulose as it's a 1:1 sugar substitute. But if you're using plain allulose, you will need a little bit more since it's not as sweet.
- Salt. A pinch of sea salt always adds flavor, even in sweet recipes.
- Extra virgin olive oil. Traditionally, lemon curd is made with butter. But swapping in a nice quality, extra-virgin olive oil adds a light touch of olive oil flavor that is surprisingly delicious paired with the tangy lemon. Fruity olive oil is not over powering and it tastes light and fresh in a tart lemon curd.
the process
Here's a look at how to make the best olive oil lemon curd. The process is pretty much identical to classic lemon curd and the main difference is swapping in granulated allulose for sugar and olive oil for butter.
You'll cook it in a double boiler, a method that helps prevent any egg from scrambling. If you don't have a double boiler, you can easily make your own by placing a heat-proof bowl on top of a saucepan of boiling water.
This also means there's no need to strain the mixture after cooking, which some lemon curd recipes call for to remove any lumps (usually zest and overcooked egg).
Check out the full printable recipe card at the bottom of the page for all of the details and ingredient amounts.
- Juice and zest! Heat water in a pot over high heat for a double boiler setup (if you don't have one, simply use a heat-safe metal or large glass bowl set on top of a medium saucepan of boiling water). Juice the lemons and zest one of them.
- Combine and cook. In the bowl or top of your double boiler, whisk together the egg yolks, sweetener, lemon juice, zest, and salt. Cook and gently whisk for about 10-12 minutes over medium heat, or until the mixture thickens. It will turn foamy as it cooks and is done when it becomes pale yellow and similar to the consistency of gravy. The curd should cling to the back of a wooden spoon. Note: This process will feel like it's taking a while, but stick with it! The lemon curd will thicken right toward the end.
- Stir in the olive oil. Remove from heat and slowly drizzle in the olive oil in a slow stream as you whisk to combine.
- Pour and cool. Transfer curd into a heat-safe glass jar, using a rubber spatula to scrape all of the lemon-olive oil mixture from the sides of the bowl. Let it cool before storing in the refrigerator covered with a lid.
pro tips for the best results
about the sweetener
Allulose is a keto-friendly and low-glycemic sweetener that you can find in liquid or granulated form. For this lemon curd recipe, you can use granulated allulose OR a monkfruit/allulose blend (like Lakanto's). Allulose dissolves well and won't crystallize when the lemon curd cools to room temperature (or colder). This ensures a creamy lemon curd. It also has a clean taste with zero aftertaste, and I'm using it more and more in my baking these days.
Keep in mind that plain allulose (not blended with monkfruit) is about 70% as sweet as sugar, which means if you choose to use a different low-carb sweetener of choice, like a granulated monk fruit /erythritol sweetener blend, you will not need as much (I'd go with about ½ cup).
cooking tips
If you're making your own double boiler with a pot of water and a heat-safe bowl, be extra careful when removing the bowl from on top of the pan. It will get pretty hot during the cooking process- use a dish towel or oven mitts to quickly lift it up and away from the pot and be mindful of the steam that will release.
If you don't want to use a double boiler setup, you can cook the curd directly in the saucepan over medium-low heat. However, you will have to take the extra step of straining the curd through a fine mesh sieve to remove any lumps of cooked egg and zest.
storage
Store the lemon curd in a jar or in a similar airtight container in the refrigerator for up to 10 days. Alternatively, you can store the curd in a small bowl and place a piece of plastic wrap on top to create an airtight seal.
variations
Lemon curd with butter: You can absolutely make this olive oil lemon curd with butter, instead. Simply swap in the olive oil for unsalted butter to create a more traditional homemade lemon curd. (See the video below!)
Orange curd: Orange and olive oil is another delicious pairing and you can swap in fresh orange zest and juice to create a yummy orange curd.
keto lemon curd recipe video (using butter or olive oil)
how to use lemon curd
This is a wonderful recipe with so many uses! It's the perfect low-carb lemon curd recipe for cake, biscuits, cookies, pancakes, etc.!
Here are a few more ideas:
- top this keto lemon pound cake
- replace the raspberry center with lemon curd in these raspberry almond Linzer cookies
- take this five-minute keto oatmeal recipe to a whole new level by stirring in a couple of spoonfuls of lemon curd
- keto blueberry muffins will be 1000% more delicious served with this indulgent lemony deliciousness
- it's the perfect lemon curd for pavlova (and you do have all those egg whites to use up...) 😉
- make a lemon curd cheesecake
- enjoy it on top of sugar-free ice cream!
you might also love...
- Keto raspberry lemon bars, a dream for any true lemon lover.
- Mixed berry smoothie bowl. It's fresh, easy, and makes a great low-carb breakfast or snack.
- This classic gribiche sauce is a French sauce that offers an easy way to elevate any vegetable, chicken or fish!
Olive Oil Lemon Curd (Keto, Dairy Free)
Tangy, creamy, and sweet, this is an easy low-carb and dairy-free lemon curd recipe that only requires six ingredients and 15 minutes to make!
Ingredients
- 5 egg yolks (preferably pasture-raised eggs)
- ½ cup fresh lemon juice (about 3 large lemons)
- ¾ cup granulated allulose*
- 1 tablespoon lemon zest
- Pinch of salt
- 4 tablespoons extra virgin olive oil
Instructions
- Heat water in the bottom pot of your double boiler until it comes to a boil. Reduce the temperature to medium.
- Place the egg yolks, lemon juice, allulose, lemon zest and salt in the top pot of the double boiler (or in a heat-safe bowl set on top of the pot of boiling water to make your own double boiler).
- Whisk the ingredients together and cook the mixture for 10-12 minutes. The liquid will turn slightly frothy, then a more pale yellow color. It will thicken toward the end of the 10 minutes- hang in there and keep whisking the curd gently. It is ready when it is the consistency of gravy or hollandaise sauce.
- Carefully remove the top pot (or bowl) from the heat. Drizzle in one tablespoon of olive oil at a time, whisking it into the mixture to combine.
- Pour the lemon curd into a heat-proof glass jar. Allow the curd to cool to room temperature. Store in the refrigerator.
Notes
If the curd doesn't appear to be thickening after 10 minutes, increase the heat and continue whisking another 5 minutes. If using a makeshift double boiler, use oven mitts or a dish towel to lift the bowl off of the pot of water, as the bowl will be hot to the touch.
I prefer granulated allulose for this keto lemon curd recipe because it dissolves well and has a clean aftertaste. If you'd like to use a granulated monk fruit sweetener or erythritol sweetener blend, reduce the amount to ½ cup since it is sweeter than allulose. Keep in mind that erythritol-based sweetener can crystallize when cooled.
Lemon curd with butter: To make this sugar-free lemon curd recipe with butter instead of olive oil, simply fold in 4 tablespoons of softened butter in Step 4.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 59Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 87mgSodium: 45mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!