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Lemon curd in a jar
Nothing beats homemade lemon curd for its rich and creamy lemon taste!

Homemade lemon curd works wonders as either a topping or a spread for breakfast toast, many desserts and sweet bakes. Easy and quick to make in 20 minutes over the stove using a heatproof bowl over a pan with a small amount of simmering water.

Substitutes for Lemon

You can substitute the lemon with lime, grapefruit or passionfruit. All these tangy fruits will give the curd a wonderful citrus flavour that is classic in these creamy fruit versions of jam.

Storing Lemon Curd

Make sure to store the lemon curd in a sterilised glass jar, cover the surface with a round baking paper cut-out and a clean lid then store it in the fridge for no longer than 2 weeks.

To sterilise the jar, simply wash the jar in hot, soapy water and place them upside down in a low oven at 150°C/300°F for 15 minutes. Alternatively, place the jar in a hot dishwashing cycle.

What can I use Lemon Curd in?


gluten-free lemon meringue cupcakes on a platter with easter decorations next to them

Lemon Meringue Cupcakes

gluten-free waffles on a plate with maple syrup drizzling over them


a mini pavlova decorated with berries and cream


gluten-free crumpets on a plate while one is being held on the side to show the air bubbles in them


A plate with a towering arrangement of gluten-free lemon and ricotta pancakes

Lemon & Ricotta Pancakes

A close up of several gluten-free lemon curd shortbreads on a platter with the Ukrainian sunflower engraved rolling pin next to it

Lemon Curd Shortbreads

Lemon curd in a jar

Homemade Lemon Curd

by Sandra, Fun Without Gluten
Making lemon curd is not as hard as you may think. It takes no more than 20 minutes to gently cook into a spreadable lemon custard that will bring the very best out of your morning toast or favourite bakes.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course baking, Basics, Breakfast
Cuisine General
Servings 250 ml


  • 1 whole egg, organic, if possible
  • 1 egg yolk
  • 35 g caster sugar
  • 1 lemon, juiced
  • 1/2 lemon, zest only
  • 50 g butter


  • Whisk the eggs and sugar together until frothy and well-combined.
  • Add the lemon juice and zest.
  • Melt the butter over the lowest heat possible in a heatproof bowl over some simmering water.
  • Add the egg mixture to the butter, stirring continuously.
  • Stir constantly with either a handheld whisk or a wooden spoon until the curd thickens enough to form a number 8 on the surface. This should take no more than 20 minutes. Don’t be tempted to increase the heat as the curd will curdle easily and not look appealing.
  • Immediately pour the curd into a sterilised glass jar.
  • Cover the surface of the lemon curd with a pre-cut baking paper top. Allow the curd to cool down before securing the jar lid.


  • Keeps for 2 weeks chilled
  • Not suitable to freeze
NOTE: A friendly reminder to NEVER cook lemon curd over direct heat! 
Keyword gluten-free lemon curd, homemade lemon curd, naturally gluten-free
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