Skip to main content

Looking for the vegan version? Christy’s Vegan Lemon Curd

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


Christy’s Luscious Lemon Curd
3 duck eggs
½ cup plus 1 Tbsp powdered xylitol
½ cup fresh lemon juice (typically about two large lemons)
Zest of 1 large lemon
A pinch of sea salt
4 Tbsp butter alternative (ghee or Melt work great)


Whisk all ingredients except the butter in a saucepan on low heat. Keep whisking/stirring constantly with a whisk or wooden spoon for about 5-9 minutes – it varies based on how low your ‘low heat’ is and also based on how big your eggs were. You will know when it is done – it suddenly becomes thick – keep on stirring/whisking and remove from heat. Add the butter slices and stir until smooth. Pour into a glass mason jar if not using right away and store in the fridge.