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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.
    egg mixture being added to melted butter
  • 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.
    lemon curd in a pan tested by drizzling the number 8 on the surface
  • Immediately pour the curd into a sterilised glass jar.
    lemon curd in a steralised 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.
    baking paper placed over the surface of the lemon curd in the steralised jar


  • 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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