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.
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
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.
You can also freeze lemon curd in a freezer safe container for up to a year.
- Category: Dessert
- Method: Stove Top
- Cuisine: Gluten Free
Keywords: gluten free, lemon, dessert, cake, filling, easy, tart, meyer, homemade, with egg yolks, from scratch