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Gluten Free Lemon Curd

Yields6 ServingsPrep Time2 minsCook Time10 minsTotal Time12 mins

Make this perfect Lemon Curd! You can use it for filling tartelettes, cakes, cupcakes or simply spread it on bread or on pancakes.

 80 ml freshly squeezed lemon juice (prefer organic for better aroma)
 1 lemon, zest only (prefer organic and unwaxed)
 ⅔ cup sugar (2/3 cup=140 g)
 ⅛ tsp sea salt
 4 yolks from large eggs (prefer free range eggs)
 90 g butter (90 g = 6 tbsp)
1

In a bain-marie (no special utensil needed, just place a metal or fireproof bowl over a pot of boiling water). Lower the heat as soon as the water starts to boil.

2

Place the juice together with the lemon zest.

3

Add sugar, salt and egg yolks.

4

Whisk the mixture constantly as it cooks until completely homogenized. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture thickens, about 10-12 minutes. If it isn’t thickening, turn up the heat and continue to whisk constantly.

5

When it is ready, remove it from the heat and add the butter cut into cubes and stir constantly.

6

The butter will melt from the temperature of the curd.

7

Place Lemon Curd in a glass bowl or jar.

8

Place directly cling film on top of the Lemon Curd that touches the cream to prevent a skin on top as it cools. Once cool, you can remove the cling film.

9

Serve and the rest can be stored in an airtight container in the fridge for up a week or in the freezer for 3-4 months.

Nutrition Facts

Servings 0