This gluten free dairy free lemon curd recipe is really easy to make with just four basic ingredients. It’s perfect on toast, stirred into yoghurt or simply eaten off the spoon. Don’t say I didn’t warn you!
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I think most lemon curd is gluten free (at least it should be) but this one is dairy free too. It tastes divine and is very simple to make.
Nan gave me the recipe and I adapted it to be dairy free. If you don’t need a dairy free lemon curd then make it with butter instead of margarine.
What can you use dairy free lemon curd for?
Lemon curd is a versatile ingredient. It’s perfect for sandwiching together layers of a lemon cake. Mixed with some whipped coconut cream it makes a decadent filling.
It’s perfect in Pavlova or homemade lemon meringue ice cream. The latter I have now made successfully dairy-free but haven’t yet blogged about it.
Or simply spread it on toast or enjoy it swirled into yoghurt. It’s perfect in my lemon and blueberry breakfast bowls.
If this recipe has too much sugar in it then check out my healthy lemon curd recipe. In it I use rice syrup to sweeten it and coconut oil instead of margarine. I’m not a fan of margarine so more recent recipes avoid it.
If you’re confused about butter and margarine then check out this article. I am like the author and I prefer to eat food that is as unprocessed as possible. That’s why I tend to avoid margarine and go for more natural fats instead.
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Gluten & Dairy Free Lemon Curd
A very simple to make gluten and dairy-free lemon curd. Made with just four basic ingredients. Makes one large jar.
- 2 lemons (unwaxed) zest and juice
- 50 g dairy free margarine check soya-free if important - or butter
- 175 g granulated sugar
- 2 large eggs free-range or organic ideally
- Grate the rind of the lemons into a heatproof bowl that fits over a saucepan then add the lemon juice.
- Add the remaining ingredients and set the bowl over a pan of simmering water.
- Stir continuously with a whisk until the mixture thickens (don't worry - as the dairy-free spread melts the mixture will look horrible! Keep stirring and it will come together and start looking beautiful - really! Trust me.).
- It is ready when it doesn't drip too easily from the back of a spoon. This takes about 20-25 minutes.
- Pour into sterilised jars and keep in the fridge for up to 3 months.
To sterilise your clean jars place them on a baking tray in a pre-heated oven at 180 degrees for 5 minutes.
Nutrition data for information only
I shared this recipe with A Mummy Too’s linky: