Lemon Curd Mousse – Low Carb Keto Lemon Dessert Recipe which tastes like Lemon Meringue and is an easy sugar free cream dessert.

Lemon Curd Mousse

Lemon Curd has always been one of my favourite ingredients to play with. It packs a powerful lemony punch and has SO many uses.

This low carb lemon mousse is my latest lemon curd success. You make a lemon curd from scratch and then fold through a cup of whipped cream. Couldn’t be easier!

Low Carb Lemon Curd

Don’t be put off by making your own lemon curd from scratch. It really is so easy, you simply whisk the ingredients together, pop it over low heat and before you know it, you have a homemade keto lemon curd!

This finished dessert really does taste like a lemon meringue treat. It’s sweet and creamy with the perfect hit of lemony goodness.

Two essentials for this recipe are a lemon zester and a small strainer. Which will help you zest your lemons for the keto lemon curd and strain the juice out without any of the pips finding their way into your curd. Both are essentials in my kitchen.

Keto Lemon Curd Mousse Recipe

• 3 Eggs
• 1/4 Cup Stevia
• 2 Lemons
• 50g/1.75 ounces Unsalted Butter
• 1 Cup Whipping Cream

1. In a small saucepan, whisk the eggs and stevia together until smooth.
2. Zest the lemons over the whisked eggs, slice the lemons in half and squeeze juice through a strainer into the saucepan.
3. Whisk until smooth then add the butter.
4. Place over a low heat and continue to whisk while gently cooking the mixture.
5. Cook until the lemon curd has thickened and it coats the back of a spoon.
6. Remove from the heat, move to a serving bowl and cool completely.
7. Once the lemon curd has cooled completely, beat the cream to stiff white peaks.
8. Fold the cream through the lemon curd and refrigerate to thicken.

Print

Keto Lemon Curd Mousse Recipe

Ingredients

• 3 Eggs
• 1/4 Cup Stevia
• 2 Lemons
• 50 g/1.75 ounces Unsalted Butter
• 1 Cup Whipping Cream

Instructions

1. In a small saucepan, whisk the eggs and stevia together until smooth.
2. Zest the lemons over the whisked eggs, slice the lemons in half and squeeze juice through a strainer into the saucepan.
3. Whisk until smooth then add the butter.
4. Place over a low heat and continue to whisk while gently cooking the mixture.
5. Cook until the lemon curd has thickened and it coats the back of a spoon.
6. Remove from the heat, move to a serving bowl and cool completely.
7. Once the lemon curd has cooled completely, beat the cream to stiff white peaks.
8. Fold the cream through the lemon curd and refrigerate to thicken.

More Keto Recipes:

Cinnamon Hot Chocolate

Dark Chocolate Bark

Low Carb Eggnog

Disclosure – this post contains affiliate links.