Making lemon curd at home is surprisingly simple. Plus there’s something lovely about making a condiment that is so fresh and simple, free of additives and preservatives. You can just jar it up and store in the fridge to enjoy at leisure.
Lemon curd is a delicious topping for toast, granola bowls and ice cream. It’s lemony, buttery flavours melding beautifully together. All sharp, sweet and zingy at the same time.
I’m making myself hungry looking at these tasty bakes! I am such a lemon fan, and can attest to both of these desserts being seeeeeriously yummy. They’re as good to look at as they are to eat. A sure fire way to impress your family and friends (and to show them how brilliant gluten free food can be).
Oh I almost forgot, I’ve a gorgeous lemon-curd filled cupcakes recipe you need to try too! The overall flavour combination is lemon and poppy seed, then a melting curd centre is added, almong with a swirl of buttercream. They are wonderful, with such a soft gluten free sponge. Seriously munchable.
How Do I Sterilise a Jar?
The BBC have a handy video and article about how to sterilise jars at home. There are also other tutorials online about how to do them in the microwave, but I’ve not tried the latter.
Lemon Curd Recipe
This lemon curd recipe is naturally gluten free, made using only egg yolks, caster sugar, butter and lemons. This recipe will yield about 1 jarful, which you need to store in the fridge and will keep for 1-2 weeks.
You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this homemade lemon curd recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
A zingy, zesty homemade lemon curd that will knock your socks off! Simply make with just eggs yolks, caster sugar, butter and lemons, it's far more delicious than the preservative-filled shop varieties. Perfect on toast, granola bowls or as a base for lemon meringue pie and as cake filling.
- 4 large egg yolks
- 160g caster sugar
- 130g unsalted butter
- 130ml lemon juice (approx 2 large lemons)
- Zest of 2 large lemons
- Cut the butter into cubes and places in a small, non-stick saucepan with the sugar, lemon juice and lemon zest. Heat gently for 5 minutes until the butter has melted, then take off the heat.
- Add the egg yolks to a medium-sized bowl and whisk (with a fork or balloon whisk) until smooth.
- Pour the butter/lemon/sugar mixture through a sieve into the bowl with the egg yolks and immediately whisk again for 1 minute. You can discard the lemon zest from the sieve.
- Transfer the curd mixture back into the saucepan and heat gently for 5-10 minutes, whisking frequently to ensure it stays nice and smooth. Heat over a low-medium heat until the curd has thickened enough to coat the back of a spoon (see image below). It will still be quite runny, like a thin custard, but will thicken and set in the fridge as it cools.
- Pour the curd into a sterilised jar (with airtight lid) and store in the fridge for up to 2 weeks.
For more deliciously sweet sauces, why not try these other naturally gluten free recipes:
Enjoy! Laura xxx