Gluten Free Lemon Curd

Gluten-Free Lemon Curd is a silky, tangy custard-like spread made from fresh eggs, lemon juice, sugar, butter, and lemon zest. It's perfect for filling cookies, and cupcakes and served with freshly baked pastries such as gluten-free scones and shortbread cookies. Definitely a must-make if you are a lemon lover.

Making your own lemon curd is easier to make than you may think and will keep up to 2 weeks in your fridge. I would be surprised if you would have a jar of lemon curd for this long on hands.

If you love lemon desserts, make sure to check out my easy gluten-free lemon bars made with an almond shortbread crust.

Recipe Ingredient Notes

Lemons: If available, I recommend using organic lemons in this recipe for Lemon Curd. Especially when using their zest. No matter what, make sure to give them a good rinse. I do NOT recommend using bottled lemon juice in this recipe. Juice from fresh fruit is always better than bottled. Meyer Lemons can be used in this recipe.

Eggs: Most curd recipes call for egg yolks only. I feel like that makes the curd taste eggy. This is why we are using two whole eggs and two egg yolks in this recipe. This gives the curd its beautiful yellow colour. Make sure to save the leftover egg whites to make gluten-free vanilla marshmallows or cinnamon-spiced pecans.

Butter: I prefer to use unsalted butter in all my recipes. This way I can control the amount of salt going into them. The butter should be at room temperature, around 65F.

Sugar: For the best results make sure to white granulated sugar and not brown sugar. It will not only change the color of the lemon curd but also the flavor and texture.

Equipment needed to make Lemon Curd

To make lemon curd, you will need a few basic tools you most likely already have in your kitchen. I highly recommend laying out all your tools before starting with this recipe. This way you don't have to scramble around finding a bowl and a strainer while making sure the lemon curd doesn't overcook on the stove.

• Heavy, nonreactive medium saucepan such as stainless steel, anodized aluminum, and enamel to cook the lemon curd. Stay away from plain aluminum or unlined copper since those materials will react with the acid in the lemons. This will not only cause a discoloration but also a metallic taste
• Zester and a juicer – a personal favorite are Microplanes and Hand Squeezers often found in Hispanic grocery stores.
• Stand mixer or electric hand mixer. Please use the paddle attachment if using a stand mixer.
• Whisk and a heat-proof spatula
• Fine mesh sieve and a glass or plastic bowl to strain your curd into

How to make Lemon Curd

Over the years I have learned and tested many different ways to make lemon curd. But I always come back to this foolproof technique.

Step 1: Start by gathering all your equipment and setting up a bowl with a fine-mesh strainer so you are ready to strain the curd when it’s done cooking. This way you don't have to juggle several tasks and look for tools while the curd is cooking.

Step 2: Zest a lemon and set aside. Juice the lemons and strain out any seeds if needed. You will need 165 grams of freshly juiced lemon juice which should be 3-4 lemons depending on their size.

Step 3: In the bowl of the stand mixer, fitted with the paddle attachment, combine the granulated white sugar, a pinch of salt, and 85 grams of room temperature butter. Make sure to reserve the additional 30 grams of butter for finishing the curd. Cream the butter and sugar together. This should take about 2 minutes.

Step 4: When the butter and sugar have been creamed together, slowly add your eggs. The mixture most likely will not cream together. No need to worry.

Step 5: Next add the lemon juice and mix together. The mixture will curdle but will smooth out once it's cooked. It will disappear when the butter starts to melt.

Step 6: Transfer the mixture to a nonreactive heavy-bottomed saucepan and over low heat cook until the lemon curd starts to look smooth. Make sure to constantly stir the mixture - especially the bottom of the saucepan.

Step 7: Carefully increase the heat to low medium heat, and while stirring constantly, cook until the mixture starts to thicken. Do not allow for it to come to a boil.

Step 8: The lemon curd is ready when it leaves a clear path on the back of a spoon. Dip a clean spoon into the lemon curd and run your finger through it. The "line" you created with your finger should stay on either side and not flow back together immediately. Alternatively, you can test the temperature with a digital thermometer. It must be above 170F.

Step 9:  Remove the curd from the stove top and with a fine-mesh sieve it into the prepared bowl. This will remove any accidentally cooked bits and pieces of cooked eggs and ensure a smooth lemon curd.

Step 10: Whisk the reserved 30 grams of unsalted butter into the still warm curd. Add lemon zest and stir to combine. Allow for the gluten-free lemon curd to cool to room temperature before transferring it to the refrigerator. It will thicken as it cools.

Storage & Freezing

I like to store fully cooled gluten-free lemon curd in tightly sealed glass jars or airtight containers. Homemade Lemon Curd can be stored in the fridge for up to 2 weeks and even be frozen.

To freeze lemon curd, place it into a freezer-safe jar or container leaving a ¼" space on the top (it will expand). Freeze for up to 3 months. When ready to use it, allow it to thaw in the refrigerator overnight. Use the previously frozen lemon curd within 10 days.

What to make with Lemon Curd

The possibilities to use gluten-free lemon curd are endless. Use it as lemon curd filling between cake layers, and use it as pancake or waffle topping. Serve it with gluten-free blueberry muffins or my easy gluten free shortbread. Fold it into whipped cream and use it to fill gluten-free eclairs. Use the tangy lemon curd to fill gluten-free thumbprint cookies or Linzer cookies. It also makes a wonderful topping for ice cream or use it as a filling to make a Lemon Curd Cake. And then there is always my favorite way to enjoy this sweet treat: by itself, straight from the jar.

FAQ about Gluten Free Lemon Curd