Homemade Lemon Curd, Gluten Free, 2 Great Recipes

Lemon Curd (or Lime Curd) | Share Alike Cooking

Filled with Sunshine & Gluten Free!

If you’re into lemon meringue pie, chances are you will just LOVE these recipes for traditional Homemade Lemon Curd and Microwave Lemon Curd. If you’re not a fan of lemons, you will still probably LOVE some zesty Microwave Lime Curd.

Now, I’ve given you two, (sort of three) recipes below. The first is done on the stove-top for a silky, creamy, custard-like lemon curd. It takes a tad longer, but the results are so well worth it.

The second is a recipe is done in the microwave using either lemon or lime. BTW you can swap out lime juice and zest in the stove-top recipe too.

The microwave recipe doesn’t thicken as silky & creamy as the stove-top version; maybe more like a soft jam consistency. Either recipe is SUPER SIMPLE to make; both (the lemon or lime) taste SUPER DELICIOUS too!

Using Curd: Ahh, so many ways!

You’re just gonna want to give these recipes a go because there ARE so many ways to use curd as a topping or filling, and in baking recipes too.
Some really quick examples…
  • Enjoy a dollop over pancakes or waffles.
  • Spoon some over yogurt or ice cream.
  • Serve layered in a fruit parfait.
  • Use as a filling for pastries, cakes & cupcakes.
Curd is also traditionally, simply used like any jam or preserves. Spread some over toast, biscuits; scones or croissants. Oh, yes! Be sure to always eat “CURD-side” down. Yes, you and your taste buds will THANK ME! Oh, and mix it up too… Remember to make the recipes below, either with the stove (or microwave), just depending on the texture of curd you’re after.
Lemon Curd (or Lime Curd) | Share Alike Cooking

Homemade Lemon Curd

Yield: 2 cups (1-pint)
Print Recipe
Yes, please!

1 Tbsp zest
4 lg whole eggs, room temperature
1/2 cup freshly squeezed juice, (3 lg lemons) room temperature
1 cup (100g) granulated sugar
Dash salt
4 Tbsp unsalted butter, (cut into pieces) room temperature

Cold fruit is easier to zest than when room temperature; wash clean with a little bit of dish soap and rinse. Grate only the zest and not the bitter white pith. Squeeze or ream the juice through a sieve to catch any wayward seeds. Set aside.

In a large glass mixing bowl (2.5-qt) whisk eggs thoroughly. Add zest, juice, sugar, plus a dash of salt; whisk until smooth. Reserve butter for later.

Stove-Top: Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Over MEDIUM heat, and stirring constantly, cook the curd slowly for 10 minutes. Once the curd has thickened enough, it will coat the back of the spoon. Run your finger down the length of the spoon, it should leave a defined track. Remove the curd from heat, immediately press through a fine sieve to remove any lumps. Add the pieces of butter, stir until melted.

Storage: Ladle hot curd in a HOT, sterile pint jar. Cover and chill. Curd will thicken more as it chills. Refrigerate 1-2 weeks or freeze for up to 3 months.

Microwave Lemon Curd (or Lime)

Yield: 1 cup (1/2-pint)
Print Recipe

1 Tbsp zest
2 lg whole eggs, room temperature
1/3 cup freshly squeezed juice, (2 lg lemons or 4 sm limes) room temperature
1/2 cup (50g) granulated sugar
Dash salt
4 Tbsp unsalted butter, (cut into pieces) room temperature

Hint: For a zesty lime curd, reserve the fresh lime zest for (after) the curd is cooked and strained.

Cold fruit is easier to zest than when room temperature; wash clean with a little bit of dish soap and rinse. Grate only the zest and not the bitter white pith. Squeeze or ream the juice through a sieve to catch any wayward seeds. Set aside. In a large glass mixing bowl (2.5-qt) whisk eggs thoroughly. Add zest, juice, sugar, plus a dash of salt; whisk until smooth. Reserve butter for later.

Microwave: Place the bowl in the microwave, cook for 1 minute on HIGH. Stir. Set the microwave to cook for 6 minutes; lower the power to MEDIUM (level 6) and press START. Remove and faithfully stir at 1-minute intervals, whisking thoroughly with EACH minute to prevent curdling. Once the curd has fully thickened immediately press through a fine sieve to remove any lumps. Stir in the butter until melted.

Tip: Set a different timer for EACH 1 minute, that way you don’t have to watch the microwave tick down. It’s amazing what you can accomplish speedily within 1-minute intervals!

Storage: Ladle hot curd in a sterile, 1/2-pint jar. Cover and chill. Curd will thicken more as it chills. Refrigerate 1-2 weeks or freeze for up to 3 months.

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Suggestions: Anything you might use jam for, you can use curd instead. Serve with toast, pancakes or waffles for a breakfast. Spoon over yogurt or ice cream. Serve layered in a fruit parfait or as a filling for pastries and cakes.

Enjoy,

Sharon Anne

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