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Lemon Curd

Traditional lemon curd is made with cups of sugar, but our version tastes just as deliciously sweet minus the sugar spike! Serve with scones, as a filling in a lemon meringue pie or as a spread on your morning toast. 

3 large eggs
3 egg yolks
½ cup Lakanto Golden Monkfruit Sweetener
¼ cup lemon juice
150g unsalted butter


  1. Whisk the whole eggs, egg yolks and Lakanto Golden Monkfruit Sweetener until light in colour.
  2. Gently whisk through the lemon juice.
  3. Transfer mixture to a small pot and place over a low heat. Continue to gently whisk mixture until it begins to thicken slightly.
  4. Add the butter and continue to stir until fully incorporated. Do not bring to the boil.
  5. Transfer mixture to a glass jar and allow to cool completely before popping on a lid and placing in the fridge.