Lemon curd, la ricetta senza zucchero e lattosio | Pinkfoodshop

Lemon curd, the recipe without sugar and lactose

Aug 25, 2020Barbara Arlati

Do you know lemon curd? It is a cross between a jam and a cream, very popular in Great Britain. The original version is decidedly heavy but this light version, without sugar and dairy products is still very good and much much lighter.


  • 225g of erythrol
  • 3 large eggs
  • 3 large yolks
  • 1 untreated lemon
  • 150g of lemon juice
  • 4g of agar agar
  • 50ml of rice oil


  1. Beat the eggs and yolks in a saucepan then add the erythrol, the juice and the grated lemon zest.
  2. Heat over low heat and then slowly add the rice oil, beating well so that it blends and does not remain divided
  3. Cook over low heat until the cream begins to thicken, then add the agar agar and cook for a couple more minutes.
  4. Remove the cream from the heat and filter it with a fine sieve (mash it well with a spoon so as not to waste it). Cover it with cling film and let it cool to room temperature.

    Keep the lemon curd in the refrigerator and give it a stir before using it. It doesn't keep for long, I usually use it within a week.

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