This recipe for gluten free lemon curd is tart and easy to make. This is the perfect addition to any dessert and works perfectly for cake filling. This homemade meyer lemon curd is made with egg yolks and is a beautiful yellow.
The lemon curd I made is from farm fresh eggs. The yolks of farm fresh eggs are typically much darker yellow than store bought eggs. You may notice that your lemon curd is a lighter color and that is simply from the eggs you used.
I love to use gluten free lemon curd for cake filling, pie filling, thumbprint cookies, on toast and much more. It will store in the refrigerator for a little over a week in a sealed container. I made a triple batch for pie filling and to have some leftover to make cookies.
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What is lemon curd made from?
Gluten free lemon curd is simply eggs, sugar, lemon juice, lemon zest and butter. I like to use farm fresh eggs to get a deeper color, but any eggs will work.
How do you make lemon curd?
You whisk together the eggs and sugar and then add the lemon juice and lemon zest. Mix these ingredients together in your metal mixer bowl.
Then place your mixing bowl over a pot of simmering water. Stir the mixture until it begins to thicken. Then add the butter in a small cube at a time. Continue stirring until the butter is all melted and you have a creamy mixture.
How long will lemon curd keep?
It will keep in a sealed container in the refrigerator for a little over a week. If you find you need to use up your lemon curd it is great on toast, pancakes or waffles. It’s also a great filling for thumbprint cookies.
Can I freeze lemon curd?
Yes! You can freeze gluten free lemon curd for up to one year in a freezer safe container. When you want to thaw it remove it from the freezer and place in your refrigerator to thaw.
If you like this recipe you might also enjoy:
Gluten Free Lemon Bars
Healthy Lemon Ginger Tea
Gluten Free Lemon Bundt Cake
Gluten Free Air Fryer Chex Mix
Seven Layer Salad
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
PrintGluten Free Lemon Curd
This recipe for gluten free lemon curd is tart and easy to make. This is the perfect addition to any dessert and works perfectly for cake filling. This homemade meyer lemon curd is made with egg yolks and is a beautiful yellow.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 1 cup 1x
- Category: Dessert
- Method: Stove Top
- Cuisine: Gluten Free
Ingredients
2 Egg Yolks
1 Whole Egg
5 Tbsp. Granulated Sugar
1/3 cup Lemon Juice
1 tsp. Lemon Zest
5 Tbsp. Unsalted Butter, cut into pieces
Instructions
In your mixer whisk together the eggs, sugar, lemon juice and lemon zest until thoroughly combined.
Place your mixing bowl over a pot of simmering water. Cook for 8-10 minutes until the mixture thickens.
When the mixture thickens add the butter one piece at a time. Stir until the mixture is creamy and all the butter is melted.
Pour the lemon curd into a bowl and let cool slightly on the counter. Then cover with plastic wrap making sure the plastic wrap touches the surface of the lemon curd so you don’t get a crusty layer.
Chill in your refrigerator overnight or until cold.
You can store the lemon curd in your refrigerator for a little over a week.
Notes
You can also freeze lemon curd in a freezer safe container for up to a year.
Keywords: gluten free, lemon, dessert, cake, filling, easy, tart, meyer, homemade, with egg yolks, from scratch
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