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Homemade Lemon Curd

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Homemade Lemon Curd has always been a favourite of mine. Smooth, luscious and lemony, both sweet and tart at the same time. Fresh lemon curd tastes amazing and does not compare to the artificial mix that comes out of a box.

When I was a kid we called it lemon pie filling…whether it ever saw a pie crust or not. If my mom made an Angel Food Cake, which required twelve egg whites, the leftover yolks would naturally be made into lemon curd. In May I challenged myself to make a gluten free Angel Food Cake, so I knew I was going to post my recipe for homemade lemon curd.

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A Little Pantry Tip

Lemon curd is naturally gluten free so that is reason enough to have it on your list of easy desserts to make from scratch. This recipe is perfect any time of year and I like knowing that I have the basic ingredients in my kitchen all the time. I just need to pick up three lemons and I can make lemon curd.

Over the years I have made many versions of lemon curd including a yolkless one that uses half a pound of butter. This recipe uses six egg yolks and is the perfect use for leftover yolks when you use lots of egg white to make an Angel Food Cake. Making meringues, or the meringue dessert called Pavlova, is the other recipe that leaves me with some yolks to make this recipe.

Everyday to Gourmet – Homemade Lemon Curd

As kids we hung around the stove waiting for the lemon curd to cool just enough so we could eat it. My mom poured it into little melmac bowls, an everyday presentation.

For an gourmet presentation serve lemon curd over fresh berries in wine goblets or martini glasses. For a crowd, double the recipe, and serve it with the fruit in a beautiful glass bowl.

Lemon curd is so versatile. It can be the filling for a layer cake, cupcakes, pie pastry or meringues. For a lighter version fold in some whipped cream and you have a lemon mousse. Create a dainty presentation by filling shooter glasses and top each one with a tiny meringue cookie. Lemon curd even makes a nice gift in a pretty glass jar with a handwritten label…oh the things you can do with homemade lemon curd. Dr. Seuss could have written a whole book on that.

And if not…a spoon right into the pot works too. Would you dare do that? Let me know in the comments below.

Recipes For Egg Whites & Creamy Desserts

If you have leftover egg whites after you make this Lemon Curd use them up making Pavlova or an Angel Food Cake. Both of these desserts are also fabulous filled with the lemon curd.

A rectangular Holiday Pavlova filled with cream and fresh strawberries, raspberries and kiwi fruit.
Holiday Pavlova -photo credit Jim Little

A pedestal tray with a gluten free Angel Food Cake filled with whipped cream and fresh berries, garnished with pansies.Angel Food Cake -photo credit Jim Little

Vanilla Cream is the filling I put into my Summer Fruit Tart.

A gluten free flaky pie crust filled with vanilla cream and topped with blueberries.
Gluten Free Flaky Pie Crust filled with vanilla cream-photo credit Jim Little

A popular, and creamy, gluten free dessert on restaurant menus is Creme Brulee. If you like it then I think it is the best excuse to buy a fun toy, the kitchen blowtorch.

A spoonful of Creme Brulee
Creme Brulee -photo credit Jim Little

For a more casual dessert try this Fresh Fruit Pizza with a cookie type crust. It is typically served with a stiffer cream cheese filling since there are no sides to hold in a filling like this lemon curd or vanilla cream. But it is a fun dessert and if you like messy then you can try anything on top of it.

Glazed Fresh Fruit Pizza
Glazed Fresh Fruit Pizza -photo credit Jim Little




1½ cups water
1 cup sugar
¼ cup cornstarch
⅛ tsp salt
6 egg yolks
1 Tbsp grated lemon zest
½ cup lemon juice from 3 lemons
2 Tbsp butter


In a medium saucepan combine water, sugar, cornstarch and salt. Bring to a simmer over medium heat, whisking constantly.
When the mixture turns translucent, about 5 minutes, add egg yolks, 2 at a time.
Whisk in lemon zest, lemon juice and butter.
Let mixture come back to a simmer then remove from heat. Pour into a bowl and cover warm curd with wax paper to prevent a skin from forming on top while it cools.
Serve in any clear glass with fresh berries.


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