4 ingredients, finished in 15 minutes, what’s more to want? Whether you’d prefer it on toast or on something sweet this is the perfect recipe for those lemon lovers out there!
This deliciously creamy and sweet lemon curd can be used on cakes, cheesecake, toast, whatever takes your fancy.
I suppose it has that nostalgic element for me. My mum always used to eat this when I was young and I used to think ‘how can she even that?’ (This is the 10 year old me who hadn’t even tried it and I already made my mind up I hated it.)
But as an adult I tried it and loved it. And yes homemade lemon curd is so much nicer than store bought so it was essential I made a easy, quick and delicious recipe for you too make on hand in only 15 minutes. Sterilize the jars with boiling water et Voila!
Gluten free and so delicious. It can be the perfect little gift as well if you put it in a jar with a ribbon round it. And they would definitely eat it!
So as usual the print button is at the top of the page and your shopping list below.
Shopping List
- 250g block butter
- 250g caster sugar
- 6 eggs
- 5 lemons zested and juiced
Can this be made dairy free?
I haven’t tried it but you could try swapping the butter for a dairy free hard block of margarine such as Stork or Flora plant block butter. I can’t see why it wouldn’t work so let me know in the comments how it turns out.
How do you sterilize the jars?
We need to make sure that the jars get hot enough so it kills the microorganisms and bacteria, so it’s very important that you sterilize them. You can do this by washing the jars with hot soapy water but don’t dry them. You can then fill and cover the jars and lids with boiling water and leave for 5 minutes.
Just a note!
Do not pour hot liquid into a cold jar or cold liquid into a hot jar otherwise it will smash. Then you’ll have to clean it all up and make the curd again.
If you make this recipe and love it please give it a share on Facebook or pin it. It all helps.
Anyway lets get on with the recipe!
4 Ingredient Gluten Free Lemon Curd
Equipment
- 1 heat proof bowl
- 1 saucepan for the bain marie
- 1 500g sterilized jar
Ingredients
- 250 g block butter
- 250 g caster sugar
- 6 eggs slightly beaten
- 5 lemons zested and juiced
Instructions
- Prepare a Bain Marie by placing a saucepan on a low to medium heat and add boiling water to it so it's simmering.
- Place a heatproof bowl so it's resting on the saucepan. Make sure the water isn't touching the bowl.
- Slightly beat the eggs together in a separate bowl and put all ingredients into the bowl over the heat.
- Stir regularly for about 10 minutes until the curd leaves a clean line on the back of the spatula/spoon and it is the thickness of custard. Turn off the heat.
- Sterilize the lids, inside the jars or Tupperware boxes with boiling water and leave for 5 minutes. Tip the water away and leave both the curd and jars to cool completely.
- Pour the lemon curd into the sterilized jars, seal and store in the fridge. This is great to have inside cake, on cheesecake or even to eat on toast. Enjoy!
Thank you for reading this post and as said above if you love this recipe, please leave a comment or rate it! I’ll be very grateful.
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