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Lemon Curd

February 9, 2015 By Jessica

Lemon curd is a delicious addition to tarts (see here for crust recipe and meringue recipe here, cookies, bars (see lemon raspberry bars recipe here), cakes, pancakes, crepes … or just simply, and liberally, spread on toast with a cup of tea (if your lucky, lying in bed with your significant other eating the lemon curd on toast, or what have you, without any kids screaming and jumping on the bed).

I’m making raspberry muffins tomorrow for Valentine’s Day – a sweet, little surprise with breakfast on Saturday (one more test on that recipe to satisfy my standards). Not that I celebrate this over commercialized day with much fuss, just a little token of love. Okay, and another excuse to shmear more lemon curd. This stuff is like a little black dress. It goes with everything. Everything!

Lemon curd is not something that’s easily found in stores, at least without gluten and dairy, or a hefty price tag and a necessary “condiment”, so when life hands you lemons – many lemons (my lemon trees have been good to me) – make lemon curd!

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

If you (or your significant other) loves rich, creamy, citrus spread then go get a bunch of lemons and start squeezing because this is quite a treat! An easy lemon curd that doesn’t require the french technique of using a double-boiler AND all the citrus pucker a lemon enthusiast is looking for … enjoy!

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Makes 1 Quart

Ingredients:

4 ounces Earth Balance Soy Free Spread, softened, or coconut oil
1 cup evaporated cane sugar
4 extra-large eggs
3 large egg yolks (reserve whites for something else)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice (6 to 8 lemons)
1/8 teaspoon kosher salt

 

Preparation:

Some notes before beginning:
Zest lemons (skin only, not the white pith) before squeezing for juice, otherwise it will get messy and difficult. A microplane is the best tool for this.

Separate the three yolks from whites by transferring the yolk from one half shell to the other over a small bowl while the whites drop into the bowl until all the whites have separated from the yolk, then transfer yolk to another small bowl. I save the egg whites I don’t use for an egg white omelet or to make a meringue frosting if I’m using curd for a tart.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

I have more juice than needed for this recipe to go into my kale lemonade, to which I added kale, water and liquid stevia then mixed up in a blender.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Lots of immune boosting lysine and protein!

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

In a stand mixer set with a paddle attachment, cream the Earth Balance and sugar on medium speed for about 2 minutes until it appears creamy.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Reduce to medium-low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. It will look curdled, which is normal.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Pour the mixture into a small heavy bottomed saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring often with a whisk to prevent large bubbles from forming into a boil.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Note: You do not want to let it boil or the eggs will cook like scrambled eggs.

Whisk briskly when it starts to thicken and reduce heat to low for 1 to 2 minutes. Here is when I attach a candy thermometer to make this foolproof (and easy).

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Note: When you see big bubbles coming up for air it is just about ready, keep stirring to prevent any curdling on the bottom of the pan. It will be ready when the candy thermometer reaches 175 degrees F and the curd coats a spoon.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

Pour into a quart sized glass jar (or bowl), place plastic wrap directly on the filling to prevent a film. I use a rubber spatula to get every last bit into the jar. Cool to room temperature, then refrigerate for at least 2 hours before serving. This stores well in the refrigerator for 2 weeks.

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

dairy free gluten free lemon curd - www.fromjessicaskitchen.com

 

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Filed Under: dessert, paleo Tagged With: dairy-free, dessert, gluten-free, lemon, paleo, soy-free

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Comments

  1. Jenn says

    February 10, 2015 at 8:02 am

    Oh my gosh this sounds too good to resist! I don't know what I'm going to do with all this lemon curd but I love anything lemon and think I just may indulge in making a tart.
    Reply
  2. Linda says

    February 10, 2015 at 8:06 am

    I have never seen a dairy free lemon curd in stores. I have tried to make a lemon curd in the past but it never worked out then again the recipe I used didn't have all the photos like you posted. Excited to try your recipe!
    Reply
  3. Riri Raven says

    February 10, 2015 at 8:11 am

    Seeing that big glass of lemon curd just gave me an idea, spread it between pancakes with some fresh raspberries on top for Valentine's Day. My family will love this thank you!
    Reply
  4. Sam says

    February 10, 2015 at 8:14 am

    Great use of lemons (have a eureka lemon tree). This is a "condiment" for sure!
    Reply
  5. Melissa says

    February 10, 2015 at 8:15 am

    Okay that's it I'm going to get a candy thermometer!
    Reply
  6. Sheryl Fields says

    February 10, 2015 at 8:17 am

    It's been ages since I've had lemon curd. I could never sign gluten-free and dairy free anywhere; this will be a treat. Thanks Jessica!
    Reply
  7. Jocelyn says

    February 10, 2015 at 8:23 am

    I am already envisioning this lemon goodness sandwiched between 2 layers of sponge cake. What a treat this is going to be!
    Reply
  8. Sheryl Fields says

    February 10, 2015 at 8:26 am

    You had me laughing so hard when I read " a necessary "condiment"" - I completely agree! I want to try your crust recipe and make a lemon tart. My question is about the pumpkin spice cupcake recipe- is the meringue frosting enough for a 9 inch tart? Thanks :)
    Reply
    • Jessica says

      February 10, 2015 at 12:18 pm

      It is! A hand held blow torch (sold online or specialty stores like Williams Sonoma) will give the "toasted" meringue look or you can put the tart under a broiler for a few minutes (watch it). I honestly like the results of the blow torch because the broiler heats the curd and I like the tart chilled. Hope that helps, enjoy :)
      Reply
  9. Jen says

    February 10, 2015 at 8:52 am

    It has been way too long since I've had lemon curd, cannot wait to try this. But I had a question about your creaming the nondairy spread and sugar, you say "after two minutes until creamy" but the photo doesn't look creamy. Should I add the eggs when it "creamed" like in the photo? Want to make sure mine is as good as yours looks! Thanks :)
    Reply
    • Jessica says

      February 10, 2015 at 12:15 pm

      Good point Jen, I took the photo after scraping the sides down so it looks thick. The photo I took while my beater was going was blurry :( 2 minutes of creaming is all you need using a stand mixer on medium to high speed. Enjoy!
      Reply
  10. Tiffany says

    February 10, 2015 at 10:16 am

    OMG this would be perfect for my husbands favorite yellow cake that I make with strawberries and coconut cream, gotta do lemon curd instead for extra luxe!!
    Reply
  11. Nina says

    February 10, 2015 at 10:28 am

    Dairy free any gluten-free lemon curd. YES!! Love the detailed photos - looks doable even for me :)
    Reply
  12. V says

    February 10, 2015 at 5:50 pm

    this is wonderfully important and i’ll be surely making a batch this week :)
    Reply
  13. Wendy says

    February 10, 2015 at 6:17 pm

    I've never really thought of lemon curd when thinking of essentials to whip up but it's so true this DOES go with so much. We can have with crackers and toast and some curd can strangely end up in my ice cream each night (shh). And happy you mentioned that tip about zesting before squeezing. My Mother-in-law didn't know this and I had to teach her!
    Reply
  14. Lauren says

    February 11, 2015 at 10:54 am

    I just saw this after looking on Pinterest for a gf, df lemon curd. OMG am I thrilled to have found this and your blog. I think your story is so inspiring and was touched by your dedication. This lemon curd looks incredible and want a big tub of this to myself!
    Reply
  15. Sheryl says

    February 12, 2015 at 9:55 am

    This was so easy! From start to finish it took me less than an hour while I made your strawberry sauce from your french toast recipe. As a first timer! Can't wait to have this with waffles this weekend :)
    Reply
  16. Kerri says

    February 18, 2015 at 9:57 pm

    I can never find dairy free and gluten-free lemon curd. Saw your recipe on Pinterest and it looked too good to resist. I made it today and cannot believe how luxurious this lemon curd is without any butter, truly an astounding recipe and so happy I took the time to make it today. Thanks!!
    Reply
    • Jessica says

      February 19, 2015 at 11:41 am

      Thank you for taking the time to share! Yay for yummy lemon curd :)
      Reply
  17. Brenda C. says

    March 14, 2015 at 9:10 pm

    I made your lemon curd today for a lemon pie with the meringue topping that you use on your pumpkin spice cupcakes and almost forgot to tell you that it came out so creamy and tart. thank you for sharing recipes like this for someone like me who is celiac & lactose intolerant :)
    Reply
  18. Lenore says

    March 15, 2015 at 11:05 pm

    I cut the sugar to 3/4 cup to make it less sweet which it was and a good amount of lemon flavor that tastes sublime but was thicker for some reason and didn't spread like yours. Not sure if less sugar affects consistency. I will add more lemon juice next time. I will be using the rest for lemon poppy pancakes this weekend. Great recipe.
    Reply
    • Jessica says

      March 18, 2015 at 11:53 am

      Thank you Lenore! Nice idea to add to pancakes, I like the way you think. Not to get too technical here but it could be because when the sugar combined with the eggs aerates, which produces more air into the mix, it helps lighten the curd; with less sugar it may have produced a more dense, if you will, curd. Instead of adding more lemon juice next time (it may make it runny, we don't want that) I would omit one egg to balance the sugar/egg ratio. Hope that helps :)
      Reply
  19. Hannah says

    June 25, 2015 at 1:37 pm

    Oh. My. Word. I have never had a lemon curd like this. I cannot believe this doesn't have butter being that it's so creamy; am so happy I found your blog from Delight Gluten Free magazine. Can't wait to try your other recipes :)
    Reply
  20. Vicky says

    July 11, 2015 at 10:36 pm

    I've bookmarked this for weeks since seeing it in Delight Gluten Free Magazine for a tart I planned to make. I finally made my tart shell, filled it with your lemon curd recipe and topped it with fresh raspberries. I served it chilled for a lunch gathering. The lemon curd was very lemony (good thing!) and creamy. It didn't stay as a firm slice in the tart but we didn't mind considering how good it was and dairy free. I will be using the remaining over ice cream with toasted coconut :)
    Reply
  21. June says

    December 13, 2015 at 6:43 pm

    Your recipe was easy to follow and the curd has such a wonderful lemon flavor without being too tart. Nice contrast between sour and sweet. Thanks for a great recipe!! I will be using it to fill my coconut cake recipe to change it up.
    Reply
    • Jessica says

      December 13, 2015 at 8:36 pm

      Happy to hear! Coconut cake with lemon curd sounds wonderful, enjoy!!
      Reply
  22. Tina says

    December 21, 2016 at 8:23 am

    My mother loves lemon curd but she can't have dairy. Found your recipe to make a lemon tart for her birthday. I had some left over that I spread on toast like you suggested and it is delicious. I think I'm gonna make it again this week and put it into a cute little jars for gifting. Thanks for an awesome recipe. :D
    Reply
  23. Yulia says

    February 5, 2017 at 9:57 pm

    This may sound like a silly question: can this be made egg free? I cannot tolerate eggs. Thanks.
    Reply
    • Jessica says

      February 7, 2017 at 4:56 pm

      I haven't made this egg free since my oldest son doesn't care for lemon curd. If I had to, I would play around with an unflavored gelatin mix and add it in at the very end, stir it up and let it sit overnight. That would be my first attempt. If you do give it a try please let me know how it turned out!
      Reply

Trackbacks

  1. Jelly Doughnuts – From Jessica's Kitchen says:
    December 9, 2015 at 2:45 pm
    […] to resemble sufganiyah and filled it with cherry jam. You can use any jam you like or fill with lemon curd. With the extra flour blend, you can make them both […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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