Lemon Curd – Gluten and Dairy Free

lemon curd

Lemon curd is a bit like a custard, but it has intense flavor and is usually not eaten by itself.  It can be put on toast or scones, used as a tart filling, put between layers of cake, or added to yogurt or ice cream.  Monday I will post a cookie recipe that uses lemon curd.  You don’t want to miss it!

I have not made lemon curd very many times, but every time I tried it I ended up with lumps of egg white in it.  The curd can be strained, but that wastes some of it.

Luckily, I found this foolproof method that eliminates the bits of cooked egg white and leaves the curd smooth and creamy, just like it should be.

Lemon Curd – Gluten and Dairy Free
Author: 
Recipe type: Dessert
 
Ingredients
  • 6 Tablespoons Earth Balance sticks or soy free tub margarine (or butter)
  • 1¼ cups sugar
  • 3 large eggs
  • ½ cup fresh lemon juice
  • 1 Tablespoon lemon zest
Instructions
  1. With your mixer, cream together the margarine and sugar. Beat in the eggs, one at a time. Add the lemon juice and zest and mix to combine.
  2. Pour the mixture into a heavy sauce pan.
  3. Heat over medium low heat, stirring almost constantly until smooth and thickened, about 15 minutes. Do not boil. The mixture should coat the back of a spoon.
  4. Cool, then refrigerate. The curd will thicken as it cools.

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Submitted to:  Tasty Tuesdays

question markHow do you like to use lemon curd?




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Comments

  1. Sherron says:

    I am patiently waiting for the cookie recipe. This is exciting- I normally don’t look forward to Monday.

  2. My daughter adores this on gluten-free bread with a mug of hot chocolate for an indulgent breakfast! So going to be trying your recipe. Thank you! X

  3. I cannot wait for the cookie recipe! I absolutely adore lemon curd. We make Pavlova and top it with berries and lemon curd. Amazing!

  4. Margaret says:

    We also like to dip biscotti in it, instead of spreading on chocolate. ~ Margaret

  5. WOW.. this looks simply delightful and wonderfully refreshing! :) I wonder… as my little one is allergic to soy & casein & gluten..eeek ! :) .. we have to use Earth’s Balance Red label.. which is gf/cf/sf and I have never found it in sticks.. do you know how much your 6T of EB spread weighs??? perhaps that would work.. trying to dip it in my measuring spoon.. gets so messy.. but… it might work anyways.. THANKS for this super recipe.. so excited to try it out, and to have found your site!

    • Anika, I prefer to avoid soy also and unfortunately, Earth Balance does not make a soy free stick. I haven’t been dairy free a long time and have been hesitant to use the tub margarine in place of butter in recipes, but I’ve been reading in a few places that it works. I’m out of town right now and can’t give you the stick weight. If you don’t hear from me early next week, send me an email or leave another comment to remind me. Thanks for stopping by.
      .

  6. cheryl boone says:

    My mom (and my nana used to also) always uses lemon curd as a cake filling. Bake your cake, let it cool fully. Split the cake in half and smooth a nice, thick layer of lemon curd between the layers of cake. Mmmm

    My personal all-time fav is lemon meringue pie, peaks piled HIGH! LOL

    Can’t wait, I’m making this tomorrow!

  7. Lemon curd says tea to me. I’ve had it in all different forms as part of a tea event in the past, but not since going gluten free. It looks lovely, Linda. Look forward to part 2!

    Hugs,
    Shirley

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