Healthy Lemon Frosting with Homemade Lemon Curd

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This healthy lemon mousse frosting is made by folding whipped cream into a homemade lemon curd that’s sweetened with honey and thickened naturally with grass-fed beef gelatin. The result? A low-sugar, ultra-creamy frosting that screams lemon. Bright, tangy, and perfectly balanced between sweet and sour. It pipes beautifully and is dreamy on cakes, cupcakes, or just eaten by the spoonful!

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I’m so excited to share this healthy lemon frosting recipe with you! I absolutely LOVE lemon desserts, and there’s nothing more delicious than a fresh and creamy lemon cake topped with tangy lemon frosting, especially in the summer months. This frosting is perfect for special occasions or a simple Tuesday afternoon tea under the shade of a tree.

Lemon buttercream frosting is undeniably delicious, but it’s also loaded with sugar. Because I’m always looking for healthier swaps for my favorite recipes, I set out to create a lemon frosting that’s creamy, fresh, and sweet, but with healthier ingredients and without all that sugar.

The base of this recipe is a homemade lemon curd, sweetened gently with honey and thickened with gut-healthy, collagen-rich beef gelatin. This curd is then folded into whipped cream, creating a luscious, low-sugar lemon frosting. And that’s it, no extra sugars, no fluff, just simple nourishing ingredients.

The result? A frosting that’s light, creamy, full of lemon flavor, and pipes beautifully. Perfect for cakes, cupcakes, or simply enjoyed by the spoonful like a lemon mousse.

Try pairing this lemon frosting with my coconut flour lemon cake (grain-free, gluten-free) for a wholesom-y delicious dessert!

How to Make Frosting with Lemon Curd?

Making frosting with lemon curd is a delicious way to achieve a creamy, tangy, and naturally vibrant topping. Lemon curd can be used on its own as a frosting or filling, or mixed with other creamy elements to create different textures:

• Whip it with cream (as in this recipe) for a light, mousse-like consistency
• Blend it into buttercream for a tangy twist
• Combine with cream cheese or mascarpone for a rich and spreadable texture

In this recipe, gelatin helps thicken and stabilize the lemon curd, creating a frosting that pipes well, holds up in the fridge, and provides added benefits from collagen.

How to Use this lemon Curd Frosting

This frosting is ideal for filling and decorating lemon cakes, cupcakes, or even sandwich cookies. It also makes a beautiful topping for scones, tarts, or as a stand-alone lemon mousse.

This lemon frosting pipes very well and its texture firms up just enough once refrigerated to hold its shape, giving you the chance to create beautifully decorated desserts.

Lemon also combines beautifully with many other ingredients, such as strawberries, raspberries, blueberries, and vanilla. Try pairing it with strawberry jam as a cake filling or piping it over vanilla cupcakes.

Nutritional Values of This Lemon Frosting

What makes this lemon frosting “healthy”?

Compared to traditional buttercream (made with large amounts of powdered sugar), this version has about half the calories, three times less sugar, and a small boost in protein. It’s also all natural and can be made with organic ingredients.

It’s made entirely with natural, nourishing ingredients:

Beef Gelatin: Adds collagen and supports gut, skin, and joint health. Read all about the benefits of collagen and gelatin in this post.

Eggs & Yolks: Provide healthy fats, high-quality protein, choline, and fat-soluble vitamins.

Lemon Juice: A rich source of vitamin C.

Butter & Cream: Offer healthy fats, vitamin A, and vitamin K (especially if from grass-fed cows).

Honey: A natural sweetener that’s also rich in antioxidants and enzymes (when raw).

Ingredients for this Healthy Lemon Frosting

Eggs and egg yolks. Whole eggs and yolks create a rich, silky curd base. Use pasture-raised eggs for the best flavor and color.

Honey. Sweetens the curd naturally and complements the lemon. Use a light, mild honey such as clover, acacia, or orange blossom to avoid an overpowering flavor. If you prefer, you can swap the honey with sugar.

Lemon Juice and peel. Use freshly squeezed juice for the brightest flavor. This recipe uses about 3-4 lemons. You can also add lemon peel for an extra boost of flavor and brightness. Use organic lemons if using the peel.

Butter. Adds body and flavor to the lemon curd. Prefer quality unsalted butter, preferably grass-fed and organic.

Beef gelatin powder. Stabilizes the curd and the whipped cream and helps making the texture slightly firmer. Look for grass-fed gelatin from a trusted brand such as Great Lakes Wellness.

Sea salt. A note of flavor essential in any recipe. I love Redmond Real Salt for its unique flavor and health benefits.

Heavy Cream. Makes the frosting light and airy. For the best health benefits, use a good quality heavy cream without additives. Cold cream whips best, so refrigerate the cream and whipping utensils before using.

Tools you May Need

Lemon juicer and microplane or box grater for juicing and zesting lemons.

Measuring cups and/or scale for measuring your ingredients.

Saucepan for making the lemon curd, preferably stainless steel.

Whisk and spatula for whisking and stirring the lemon curd.

Two large bowls.

Hand or stand mixer for whipping cream.

How to Make this Healthy Lemon Frosting

Make the lemon curd

Step 1: In a small bowl, mix 1/2 tablespoon gelatin with 2 tablespoons lemon juice and let bloom.

Step 2: In a medium saucepan, whisk 2 eggs and 3 yolks until combined.

Step 3: Whisk in 1/2 cup honey, a pinch of salt, and 1/2 cup lemon juice.

Step 4: Heat gently over medium. Once hot (but not boiling), stir in bloomed gelatin until dissolved.

Step 5: Lower the heat and whisk in 5 tablespoons butter, one teaspoon at a time.

Step 6: Continue cooking for about 5-10 minutes on low, whisking constantly. Don’t let it boil. Remove when it starts to thicken.

Step 7: Transfer to a bowl and press plastic wrap against the surface to prevent a skin. Cool completely in the fridge. If you’re making the curd in advance or want to store it, place it in a mason jar and close it with a lid before placing it in the refrigerator.

Make the frosting

Step 1: In a large bowl or stand mixer, whip 1½ cups cold heavy cream to medium peaks on medium-high speed. Medium peaks means that when you lift the beaters or whisk out from the bowl, a semi-sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. Watch closely to avoid overwhipping the cream. You can reduce the speed to low when it’s almost ready.

Step 2: In another bowl, whisk the chilled lemon curd (1 to 1½ cups depending on strength of flavor).

Step 3: Add a few spoonfuls of whipped cream to the lemon curd and whisk gently to loosen it. This will make the lemon curd softer so that it will combine with the rest of the whipped cream more easily.

Step 4: Gently fold the remaining whipped cream into the lemon curd using a silicone spatula, working in an upward, sweeping motion. Be careful not to deflate the whipped cream. Continue folding until the mixture is fully combined and airy.

Step 5 (optional): Add lemon zest for an extra boost of lemon flavor and fold until combined.

Step 6: Use immediately to frost cakes, pipe onto cupcakes, or serve in ramekins as a lemon mousse. Refrigerate to firm it up. Keeps up to 3 days covered in the refrigerator.

If you give this recipe a try, drop me a comment and let me know how you liked it, and don’t forget to give me a 5-star review if you loved this healthy lemon frosting!

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Healthy Lemon Frosting with Homemade Lemon Curd

Marta Miatta

This healthy lemon mousse frosting is made by folding whipped cream into a homemade lemon curd that’s sweetened with honey and thickened naturally with grass-fed beef gelatin. The result? A low-sugar, ultra-creamy frosting that screams lemon. Bright, tangy, and perfectly balanced between sweet and sour. It pipes beautifully and is dreamy on cakes, cupcakes, or just eaten by the spoonful!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 187 kcal

Equipment

• Lemon juicer and microplane or box grater
• Measuring cups or scale
• Saucepan
• Whisk and spatula
• 2 large bowls
• Hand mixer or stand up mixer

Ingredients

  

For the lemon curd

• 2 eggs
• 3 egg yolks
• 1/2 cup (170 grams) honey
• 1/2 cup lemon juice
• 1/2 tbsp beef gelatin powder
• 2 tbsp lemon juice for blooming gelatin
• 1 pinch sea salt
• 5 tbsp (80 grams) unsalted butter

For the frosting

• 1 to 1 1/2 cups lemon curd chilled
• 1 1/2 cups heavy whipping cream cold
• 1-2 tsp lemon zest optional

Instructions

 

Make the lemon curd

• In a small bowl, mix gelatin with 2 tablespoons lemon juice and let bloom.
• In a medium saucepan, whisk eggs and egg yolks until combined.
• Whisk in honey, salt, and remaining lemon juice.
• Heat gently over medium. Once hot (but not boiling), stir in bloomed gelatin until dissolved.
• Lower the heat and whisk in the butter, one teaspoon at a time.
• Continue cooking for about 5-10 minutes on low, whisking constantly. Don’t let it boil. Remove when it starts to thicken.
• Transfer to a bowl and press plastic wrap against the surface to prevent a skin. Cool completely in the fridge. If you’re making the curd in advance or want to store it, place it in a mason jar and close it with a lid before placing it in the refrigerator.

Make the frosting

• In a large bowl or stand mixer, whip cold heavy cream to medium peaks on medium-high speed. Medium peaks means that when you lift the beaters or whisk out from the bowl, a semi-sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. Watch closely to avoid overwhipping the cream. You can reduce the speed to low when it's almost ready.
• In another bowl, whisk the chilled lemon curd.
• Add a few spoonfuls of whipped cream to the lemon curd and whisk gently to loosen it. This will make the lemon curd softer so that it will combine with the rest of the whipped cream more easily.
• Gently fold the remaining whipped cream into the lemon curd using a silicone spatula, working in an upward, sweeping motion. Be careful not to deflate the whipped cream. Continue folding until the mixture is fully combined and airy.
• Add lemon zest for an extra boost of lemon flavor and fold until combined (optional).
• Use immediately to frost cakes, pipe onto cupcakes, or serve in ramekins as a lemon mousse. Refrigerate to firm it up. Keeps up to 3 days covered in the refrigerator.

Keyword beef gelatin, lemon, low-sugar