Try the ultimate lemon curd pie with blueberries and a crispy graham cracker crust. This lemon curd cake with blueberries is a hit at gatherings and parties. Even kids can enjoy it (it doesn’t even contain chocolate!).
First, a crunchy, flaky graham cracker crust is layered with perfectly buttery, sweet lemony-tart curds. Top with sweet and fresh blueberry sauce. Oh, and if you really want to live to the limit, add lots of whipped cream!
What is lemon curd?
Lemon curd is a spread, somewhat similar to lemon jam. Once you try it, it’ll be your jam 😉 It’s made in a pot on the stove with simple ingredients like butter, eggs, and sugar. Of course lemon too. If you love lemon desserts like keto lemon bars, you’ll love this lemon curd fruit tart!
I promise my lemon curd is sugar and dairy free and just as delicious. We use xylitol and allulose instead of sugar. Swerve is also ready to use, but may crystallize slightly if left in the refrigerator for a few days. At my house, it usually takes less than a day, so it’s not a problem.
If you use allulose, you may need to add 1-2 tablespoons since it is not as sweet as sugar (but xylitol and Swerve are 1:1 with sugar). I always add the required amount to the recipe, adding tablespoons at a time as needed.
Not sure how to bake with low-carb ingredients? Check out our new low-carb baking guide to learn the basics, tips and tricks, and recipes for low-carb desserts.
How to make lemon curd
This lemon curd recipe is very easy to make, but be careful as it tends to burn or fall apart. We recommend using a water bath. If you don’t have one, place a glass bowl over a pot with 1 inch of water. Make sure the glass bowl does not touch the water in the pot.
Instructions:
- Add eggs, xylitol, salt, lemon zest, juice, and salt to a double boiler.
- Whisk until completely combined and continue stirring until the curd is cooked. Stir constantly to prevent the eggs from curdling.
- Whisk until the mixture thickens, resembling hollandaise sauce, about 10 minutes.
- Remove from heat and add butter or ghee, 1 tablespoon at a time, stirring occasionally.
- Pour into a glass bowl or jar and place plastic wrap directly on top, touching the curd to prevent a skin from forming. The curd will thicken as it cools and you can remove the plastic wrap once it has cooled.
Uses for Lemon Curd
- Use as a filling for cupcakes, cakes, and crepes
- Use as a topping for pound cakes and angel food cakes
- Add to muffins, waffles, pancakes, toast, and croissants
- Stir into yogurt and smoothies
- Add Add Strawberries Layer it on top of the shortcake cupcakes.
Can I use whole eggs in lemon curd?
Recipes often use only egg yolks in lemon curd. I’ve made it with both yolks and whole eggs, and I can’t tell any difference other than the color. I especially like using whole eggs in this recipe. This will increase the amount of eggs and coat the cake nicely.
Lemon curd tart on a plate with blueberries and lemon slices.
How to make graham cracker crust
Graham cracker crust is easy. I use the term “graham cracker” loosely because it doesn’t actually contain graham crackers. This is a low-carb, gluten-free version that tastes like graham crackers.
First, add flour, xanthan gum, sweetener, salt, cinnamon, a little honey, and butter to a bowl. Butter must be cold. Mix everything together with your hands or a fork, leaving a little bit of butter behind. Another option is to put the ingredients in a food processor and pulse a few times until combined.
Once everything is mixed, tap the bottom of the springform pan. Return to refrigerator for 15-20 minutes. Once you remove the pan from the fridge, place it in the oven for 11-12 minutes until the sides are lightly browned.
Cold butter is great for baked goods that need extra crunch. Butter that comes out of the fridge won’t fully incorporate into the dough. Instead, it is divided into smaller pieces throughout the dough. Butter contains about 18% water, so baking in these pockets releases steam and tends to form flaky layers.
For more information on low-carb crusts and desserts, check out our new guide: Find Freedom in Desserts!
Cold butter is great for baked goods that need extra crunch. Butter that comes out of the fridge won’t fully incorporate into the dough. Instead, it is divided into smaller pieces throughout the dough. Butter contains about 18% water, so baking in these pockets releases steam and tends to form flaky layers.
For more information on low-carb crusts and desserts, check out our new guide: Find Freedom in Desserts!
Lemon Curd with Blueberries
Last but not least, blueberries are the perfect cake topper for this dessert. Blueberries and lemon are a heavenly combination for confectioners. Blueberries are very easy to prepare. Cook on the stove for about 5 minutes to soften and create a sauce to cover the lemon curd.
Just add blueberries, 1 tablespoon of Swerve Confectionery, xylitol or allulose, arrowroot starch (sub in the notes), a squeeze of 1/4 lemon, and water to the pot. Bring to a boil and simmer for 5 minutes until thickened. Remove from the heat and allow to cool before adding to the lemon curd cake.
How to Store Lemon Curd Tarts
Let the lemon curd tarts cool to room temperature before filling them. (Lemon curd can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.