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.

Course Side Dish
Cuisine British
Keyword gluten free lemon curd
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 20
Calories 60 kcal
Author Vicki Montague - the Free From Fairy


  • 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
Metric - US Customary units


  1. Grate the rind of the lemons into a heatproof bowl that fits over a saucepan then add the lemon juice.
  2. Add the remaining ingredients and set the bowl over a pan of simmering water.
  3. 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.).
  4. It is ready when it doesn't drip too easily from the back of a spoon. This takes about 20-25 minutes.
  5. Pour into sterilised jars and keep in the fridge for up to 3 months.

Recipe 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 Facts
Gluten & Dairy Free Lemon Curd
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 21mg7%
Sodium 25mg1%
Potassium 23mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 125IU3%
Vitamin C 5.7mg7%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.