This delicious lemon curd is super easy to make and has that lovely strong tangy lemon flavor that we all love about a good curd.

Lemon Curd

There are so many different uses for lemon curd. You can make use of it in something like a lemon meringue pie or as a filling in small tarts. Casually it’s also great as a spread on toast or poured over some vanilla ice cream.

A strong positive for this curd recipe is that it doesn’t require any cornstarch to thicken. It’s one less thing to go wrong with making lemon curd. However, I do recommend adding some if you want this to be a firm filling.

The lemon curd should keep for one to two weeks in the fridge. If you want it to last longer, then you will need to pasteurize some jars. It will then last three months until you open it, then only one to two weeks.

There are many gluten-free dessert recipes that you can use this curd as part of the meal. For example, you can use our almond crust recipe as a good base for a lemon tart.

You can find the full recipe for this deliciously creamy lemon curd right below.

Lemon Curd Recipe

Gluten-Free Lemon Curd
Prep time
10 Minutes
Cook time
40 Minutes
Total time
50 Minutes
Makes
800g (1.7 lb)

Ingredients

  • 4 lemons
  • 175g (6 oz) unsalted butter
  • 225g (1 lb) white sugar
  • 4 Eggs

Instructions

  1. Zest and juice all the lemons. Discard any seeds and pulp.
  2. In a bowl over simmering water (double boiler), melt the butter and sugar. Mix until smooth, don’t allow to boil.
  3. Slowly mix in the lemon zest and juice.
  4. In a separate bowl, beat together the 4 eggs.
  5. Gently pour into the lemon mixture while continually stirring.
  6. Continue to stir for 30-40 minutes or until the mixture is of a thick creamy consistency. (Don’t allow the mixture to boil)
  7. Allow to cool, and it will thicken more as it cools.
  8. Serve & Enjoy

Cooking Tips

  • If you need this lemon curd as a filling to something like a lemon meringue pie, then I suggest you thicken it slightly with cornstarch. Simply mix in roughly two teaspoons of cornstarch with the lemon.
  • You can double the amount of sugar in this recipe if you want a really sweet lemon curd. I prefer it to be on the tangy side so 225g (1lb) is the perfect amount for me.
  • If you feel that your curd is starting to lump, then switch to a whisk. A whisk should break up any lumps that may be forming.
  • It's important that you beat the eggs thoroughly, failing to do so may lead to small bits of egg white in your curd. It will still taste fine.
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Nutritional Information

This lemon curd is delicious, but if you’re worried about the nutrition, then you can find all the nutritional information you need right below.

The values below assumes that you will use the lemon curd in 15g (0.5 oz) servings. This weight is roughly the amount of curd I will typically spread on some toast.

Nutrition Facts
Serving Size: 15g (0.53 oz)
Servings Per Recipe: 50
Amount Per Serving
Calories 41Calories from Fat 20.7
% Daily Value*
Total Fat 2.3g4%
Saturated Fat 1.3g7%
Trans Fat 0g
Cholesterol 17mg6%
Sodium 6mg0%
Total Carbohydrate 5g2%
Dietary Fiber 0g0%
Sugars 5g
Protein 1g 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you love citrus, then you must try out our gluten-free key lime pie. The filling has that lovely citrusy flavor from the limes and is deliciously creamy. Indeed, a recipe you need to try.

As I mentioned above, there are many ways you can make use of this lemon curd. It goes excellent on some fruit bread in the morning.

I hope that this delicious gluten-free lemon curd works out as well as it did for me. If you have some feedback regarding this delightful recipe, then please don’t hesitate to leave a comment below.