• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Healthy Lemon Curd (fruit juice sweetened)

Healthy Lemon Curd (fruit juice sweetened)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

How to make lemon curd sweetened only with fruit juice for a sweet & sour filling for pies and tarts or a delicious topping with no added sugar.

lemon curd in white ramekin with spoon

I absolutely adore lemon curd. The sweet & sour flavor is delicious as a pie filling. My favorite use is to stir some into a bowl of yogurt!

Whenever I get a hankering for this traditional English treat from the early 1800s, however, I do not buy it pre-made.

Every single brand I’ve checked uses refined sugar as the sweetener! Very disappointing!

This amazes me because it is quite easy to make a fruit-sweetened lemon curd!

I use white grape juice that has been boiled down to a semi-concentrate. Apple juice concentrate would likely work as well, although I have not tried that variation.

I don’t recommend using honey, as the beneficial properties of raw honey are destroyed by heat.

Whenever you’ve got lemon meringue pie or tarts on the menu, try this sugar free lemon curd as filling paired with a homemade gluten free pie crust or this recipe for a crunchy graham cracker crust.

sugarfree, fruit sweetened lemon curd in a small white bowl with spoon
4 from 6 votes
Print

Fruit Sweetened Lemon Curd

How to make lemon curd for pie filling or as a delicious topping by sweetening only with fruit juice and no added sugar.

Course Dessert
Cuisine English
Keyword fruit sweetened, healthy, sugar free, whole food
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 237 kcal
Author Sarah Pope

Ingredients

  • 1 cup white grape juice preferably organic
  • 4 Tbl butter
  • 2 Tbl heavy cream
  • 5 large egg yolks
  • 1/2 cup fresh lemon juice about 2 large lemons
  • pinch sea salt
  • 1/4 cup lemon zest optional

Instructions

  1. Boil white grape juice in a small pan until it is reduced to 1/4 cup. This takes about 10 minutes. Let cool for 5 minutes.

  2. Whisk yolks, white grape juice concentrate, lemon juice, optional zest and sea salt in medium saucepan until smooth.

  3. Cook over medium-low heat, stirring constantly with whisk or mixing spoon until mixture thickens (about 5 minutes).

  4. Remove pan from heat and whisk in chilled butter until melted.

  5. If using optional zest, strain curd through a fine mesh sieve into a bowl to remove the lemon bits.

  6. Stir in cream.

  7. Chill until ready to use. The curd will continue to thicken as it cools.

  8. Use within five days.

Nutrition Facts
Fruit Sweetened Lemon Curd
Amount Per Serving (3 ounces)
Calories 237 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 303mg101%
Sodium 15mg1%
Potassium 25mg1%
Carbohydrates 12g4%
Protein 4g8%
Vitamin A 600IU12%
* Percent Daily Values are based on a 2000 calorie diet.
FacebookPinEmailPrint
Category: Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

russian custard

Russian Custard (best substitute for dairy cream)

Easy Bake Pumpkin Pudding Recipe

Easy Bake Pumpkin Pudding Recipe

Fruit Sweetened Butterscotch Sauce

Fruit Sweetened Butterscotch Sauce

classic panna cotta with blueberries on a plate

Traditional Panna Cotta Recipe (+ VIDEO)

Keto Chocolate Pudding (5 ingredients, no alternative sweeteners) 1

Keto Chocolate Pudding (5 ingredients, no alternative sweeteners)

traditional flan sweetened with fruit on white plate

Healthy Flan Recipe (fruit-sweetened)

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (4)

  1. Sue

    Dec 15, 2021 at 1:49 pm

    5 stars
    What could I substitute for the heavy cream since I don’t eat dairy? I’m hoping that coconut milk would work.

    Reply
    • Sarah Pope MGA

      Dec 17, 2021 at 3:54 pm

      Coconut cream might work, but I have not tried it myself to know for sure. Here’s what I have in the pantry. https://www.thehealthyhomeeconomist.com/go/coconut-cream/

  2. S

    Dec 14, 2021 at 10:21 pm

    5 stars
    Sounds delicious. You could make this a keto lemon curd by changing the sweetener to allulose or monk fruit.

    Reply
    • Sarah Pope MGA

      Dec 15, 2021 at 9:54 am

      Allulose is unfortunately, quite toxic. https://www.thehealthyhomeeconomist.com/allulose-sugar/

      Monk fruit would be fine as long as it isn’t stealthily blended with erythritol like most brands unfortunately are.

4 from 6 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2025 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.