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Healthy Lemon Curd

Whip up a batch of this healthy lemon curd and instantly brighten up your toast, waffles, and other baked goods!


  • 1 stick butter
  • 1/2 cup THM Gentle Sweet (or sugar substitute of your choice; I used 4 tbsp Gentle Sweet + 3 "doonks" pure stevia)
  • 1/2 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 6 egg yolks

Optional Ingredients

  • 1 tsp vanilla extract
  • 2 pinches mineral salt
  • 1 tsp gelatin


  1. Place the butter in a small saucepan over low heat to melt. 

  2. Then, once it's melted, remove from heat and stir in the lemon juice and zest plus your sweetener of choice. (I recommend starting on the lower end lest you make it too sweet!) 

  3. Once the sugar substitute is dissolved, whisk in the egg yolks.

  4. Place the saucepan back over low heat and keep whisking to prevent the yolks from curdling. The curd will begin to thicken after a couple minutes.

  5. Once the curd is nice and thick (coats the back of a spoon), remove from heat. If you want to strain out the zest, you can. I don't bother with that step and have never had a problem.

  6. Allow the healthy lemon curd to cool to room temperature. Then, pour it into a clean mason jar and store it in the fridge. It'll keep for 3-4 weeks!