Laura’s Lemon Curd: Perfect Gift for the Holidays

I have always loved lemons. The scent, the taste, the flavors it can amplify. Lemon really is a magical fruit for baking. Lemon zest amps up cookies, lemon juice goes perfectly in cake or loaves and whole lemons really bring this lemon curd recipe to life.

It’s honestly really easy and the perfect homemade gift for people. With the holidays coming up, if you’re looking to give a more personal gift with that extra touch, this is the perfect baked offering!

Perfect on meringue, cookies, and just straight out of the jar, this gluten-free Lemon Curd recipe is quick, easy, and only has four ingredients. You won’t be disappointed. Make it today!

What You’ll Need:

This recipe, while basic with its ingredients, packs a punch with its flavor.

  1. 5 lemons
  2. 1/2 cup castor sugar
  3. 5 eggs– 3 whole, 2 yokes (you can save the egg-whites and make a meringue!)
  4. 14 tbsp butter (unsalted)

How to Make it:

  1. Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!) Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won’t need them for this recipe but you can always use them to make pavlova or macarons!)  Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
  2. Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
  3. You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!
  • Author:Sift
  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Total Time:20 minutes + 2 hours chill time
  • Yield:1 full jar of lemon curd [1X]
  • Category:Dessert
  • Cuisine:British
  • Diet:Gluten Free

For Full recipe and instructions (with photos and captions) and to read more about Laura’s gluten-free recipes, go to







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