Go Back Email Link
–+ servings

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.
3.80 from 10 votes
Print Recipe Pin Recipe
Save to bookmarks
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings 20
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

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

Nutrition (Approx)

Calories: 60kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 25mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 5.7mg | Calcium: 6mg | Iron: 0.2mg