Lemon Curd Recipe

This lemon curd recipe is dairy free and low in sugar (we use coconut sugar). It is just as tasty as standard lemon curd but without the massive sugar hit. It makes a really great lemon cake filling - we used it to fill our gluten free lemon bundt cakes as well as a tasty topping for pancakes and a filling for our jam tarts

gluten free and paleo friendly lemon bundt cakes with yummy lemon curd filling from creativelypaleo.com

Lemon Curd Recipe - from our paleo desserts collection

oh so luscious zesty lemon curd coconut sugar from creativelypaleo.com

This lemon curd will not keep for as long as a standard jar due to it not having the high sugar content. It only makes two small jars though, and if you're making our gluten free lemon bundt cakes then you're only going to have a jar left over, and seriously, it's not going to take you more than a few days to eat it all up! If you put the lemon curd into a sterilised jar* and keep it in the fridge, I reckon it would last at least a week, don't take this as gospel though, please use your initiative on this.

*My favoured way of sterilising a jar is this: wash jar and lid in hot soapy water, rinse, then place on a baking tray in an oven heated to 140c (275F) for 15 mins. Spoon hot curd straight into the jar and seal immediately.

Lemon Curd Recipe - Ingredients -(makes 2 small jars)

  • zest and juice of 3 organic unwaxed lemons (very important when you are using the zest as this is where the nasty chemicals you don't want to ingest would be strongest)
  • 2 tbsps melted coconut oil
  • 3 eggs
  • 1 egg yolk
  • 3 tbsps coconut sugar

Lemon Curd Recipe - Instructions

  1. Quarter to half fill a pan with boiling water and put on a low heat.
  2. Place a glass bowl in the pan so that the water touches the bottom and a wee bit of the sides but not enough so that the water will splash over into the bowl.
  3. In the bowl put your coconut oil, coconut sugar, lemon juice and lemon zest.
  4. Heat gently until the oil and sugar have melted.
  5. Lightly whisk the eggs and egg yolk in a jug.
  6. Carefully add the beaten eggs and whisk into the lemony mixture.
  7. Cook the curd gently for approximately 10 minutes, stirring regularly, until it starts to thicken. 
  8. You want a slightly runny consistency - not as thick as a ready made curd as it will thicken further as it cools, but if you leave it cooking to a thicker consistency you will end up with a  lemony scrambled egg! 

Use to fill our gluten free lemon bundt cakes, as a topping on pancakes, as a lemon cake filling in a sponge sandwich or if you're feeling really naughty, eat it straight off the spoon! I may be guilty of doing that occasionally! If you're going to jar it then pour it into sterilised jars straight away.


You could use our lemon curd to make these...

lemon and raspberry gluten free cakes from creativelypaleo.com

Add a little sophistication and extra berry tartness to our lemon bundt cakes by topping the lemon curd with a fresh raspberry. Yum! 

Use our gluten free pastry recipe to whizz up a batch of these lemon curd or jam tarts. Try our valentines alternative for something a little bit more sophisticated.

gluten free pastry recipe jam tart hearts for valentines day
gluten free pastry recipe jam tarts

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Coconut Frosting

Lemon Bundt Cake

Lemon Cake Recipe

Lemon Curd Recipe

Sugar Free Jam Recipe

Turkish Delight

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