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Gluten-Free, Refined Sugar-Free Lemon Curd
This refined sugar-free lemon curd is perfect for spring and summer. I can’t help it…I’m on a lemon kick. My gluten-free Lemon Coconut Bars started the craze at my house.
When Joe gets home from work, we always talk about our day. I’m usually making dinner. He sits down at the kitchen table with a cup of coffee and we chat. When I told him I made lemon curd, he immediately went for the refrigerator. That’s not like him. He’s got more self-control than most people. He eats his dessert after dinner religiously.
One bite and he was all smiles. Then, he said, “Honey, if you put this in that really good pie crust you make and top it with meringue…” His sentence was cut short by another bite of sweet-tart lemony creaminess.
He couldn’t resist. Few things make me happier.
So, don’t be surprised if there’s a lemon meringue tart here soon. Joe usually gets whatever he asks for.
A Make-Shift Splash Guard to Keep Your Kitchen Clean
A little tip to help you when you’re making this at home – it splatters. To keep my stovetop and myself clean, I made a ‘sheild’ of sorts out of plastic wrap. It kept the lemon curd in the bowl where it belongs.
What has the warmer weather inspired you to make? Feel free to share links to your favorite spring recipes.
Ingredients
- 4 extra large eggs
- 1/2 cup agave nectar
- 1/2 cup fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, at room temperature
Instructions
- Put the eggs and the agave nectar in the top part of a double boiler. (A note: I make a double boiler out of a pot and a heat-proof bowl. For this, I used a stock pot and a large glass bowl that fit partially inside the pot.) Bring a small amount of water to boil in the bottom of the double boiler. While the water is coming to a boil, beat the eggs and the agave nectar with a hand-held mixer on high speed until they’re light yellow and ribbon, or rest on top of the mixture for a second before disappearing when you lift the beaters.
- Mix in the lemon juice and lemon zest, then put the top of the double boiler on the pot with the water boiling gently. The bowl should not touch the water. Beat on medium high speed until the mixture thickens and reaches 140 degrees F. Take the lemon curd off the double boiler and beat in the butter 1/2 tablespoon at a time. Push through a fine mesh sieve into a clean bowl, place plastic wrap directly on the curd, and refrigerate until chilled. Once chilled, store in the refrigerator in an airtight container.
Notes
If you want your lemon curd to be less tart, reduce the lemon juice to 1/3 cup.
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Christianne
posted on April 14, 2011 at 11:41 am
I am looking forward to that lemon meringue pie recipe. It is my favorite dessert ever. It reminds me of yellow, sunshine summer and my birthday.
A matter of fact instead of birthday cake last June, that is what i asked for.
You know I am going to try the curd! we just need to eat some of those yummy bars first.
Thanks Amy!
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Dianna
posted on April 14, 2011 at 11:47 am
Amy,
I love lemon curd, such a summer favorite. Thank you so much for this. Can’t wait to try the pie as well.
BTW your cookbook is fantastic and so are you!
Best,
Dianna
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Amy Reply:
April 18th, 2011 at 5:52 pm
@Dianna, Thanks, Dianna! You made me smile. It’s nice to know that my work is helping other people.
Hugs,
Amy
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Nana Rogers
posted on April 14, 2011 at 12:25 pm
Ohh Amy, THANK YOU!!!!! I love lemon curd. But has way to much sugar in it for my BG. I know I can feel lots better having this one.
(((HUGS)))
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Gail U.K
posted on April 14, 2011 at 12:27 pm
Hi Great recipe – I too cannot wait for the lemon meringue pie recipe. That was always my desert of choice before becoming coeliac.
Thankyou x
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Pagan O.
posted on April 14, 2011 at 1:09 pm
It’s funny you’ve been on a lemon kick, I think it subconsciously inspired me too! I made gf/sf lemon bars today. They’re cooling now, and I cannot wait to try it. The zest was enough to make me grin when I was mixing them. I will definitely be trying your lemon curd recipe. =D
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Jane
posted on April 14, 2011 at 1:46 pm
I love lemon curd and just thinking about it makes my mouth water. I’ve got several organic lemons sitting in my fridge and I bought agave nectar the other day. I think it is a good afternoon to make this mouth watering recipe.
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Alta
posted on April 14, 2011 at 2:48 pm
Oh, Amy, this starts that lemony craze from deep within for me! I love lemon curd. Haven’t made it since going dairy-free. I wonder if I’d prefer ghee, or Earth Balance, in the recipe? Ghee is harder, and more strongly flavored, but it’s also not processed. Hmm. Do you have suggestions?
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Amy Reply:
April 18th, 2011 at 5:48 pm
@Alta, I was thinking about trying coconut oil…I don’t think ghee would be the best choice. I could be wrong, though.
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Alta Reply:
April 19th, 2011 at 8:15 am
@Amy, You may be right. Definitely need to make some for myself though!
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Carol Reply:
January 19th, 2012 at 8:14 pm
@Amy, Would coconut creme (milk) be a good dairy replacement?
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Amy Reply:
January 19th, 2012 at 9:50 pm
@Carol, You’d have to give it a try and see how it works. I would opt for coconut oil instead of coconut creme.
abbie
posted on April 14, 2011 at 5:02 pm
I just made lemon filling (with cornstarch, since this very pregnant belly can’t stand up near the stove for a long time) the other day to satisfy this pregnancy craving thing! And I graciously saved a few teaspoons full for my husband (who said I needed to make it more often.) It does have a bunch of sugar in it, so I am going to have to try your version. It looks so rich and creamy. Do you recall how long your active prep time was?
thanks for this version! YUMMMY!
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Amy Reply:
April 18th, 2011 at 5:46 pm
@abbie, It took me longer than it should have because I didn’t have the heat high enough and I decided to switch to a bowl that fit more ‘snugly’ into the pot I was using as the bottom of my double boiler. It shouldn’t take more than 15 – 20 minutes, though.
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Haley
posted on April 14, 2011 at 6:58 pm
Oh. My. Gosh, I’m SO excited to make this!!! I LOVE LEMON =)
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Mimi (Gingersnaps)
posted on April 14, 2011 at 8:43 pm
Oh that looks lovely! I LOVE lemon curd but I don’t like the sugar slaughterfest. I’m in London so I’ve been pining for all of those lemony things.
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Katie
posted on April 15, 2011 at 1:06 pm
AAAAHH!!! This sounds SO amazingly good!!! I’ll be making this for sure — I love lemon.
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Debi
posted on April 15, 2011 at 11:26 pm
Amazingly simple as always, Amy! I’m jumping on Joe’s bandwagon. Lemon meringue pie reminds me of one of my grandfather’s who always made it. I do have his recipe, but haven’t attempted to make it gf and refined sugar-free. Can’t wait to see what you come up with!
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Jami
posted on April 16, 2011 at 1:15 am
The cool, wet weather in California has everybody’s lemons ready to pick at the same time. My neighbor’s have been piling them on us. I can’t wait to put some to use in this recipe.
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Elissa
posted on April 16, 2011 at 4:45 pm
what I love, LOVE, about your blog is how you take food I miss now I’m GF/SF and make it so I can eat it! I’d never have thought of using agave in this. Thanks heaps Amy, can’t wait to try. Lemon session is just around the corner over here in New Zealand. Wonderful.
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Amy Reply:
April 18th, 2011 at 5:40 pm
@Elissa, That’s where much of my inspiration comes from – making food I can’t eat but want to. So I figure it out myself.
Hugs,
Amy
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Rosanna
posted on April 22, 2011 at 1:22 pm
Hi Amy,
what can agave nectar be replaced with? I’m intolerant to fructose and I need an alternative (can’t be honey – same reason). Thanks
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Sarah
posted on April 29, 2011 at 6:58 am
Lemon is probably my favorite flavor, tied with chocolate. I can’t wait to make this!
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coleen
posted on June 1, 2011 at 8:48 am
sooooo, my darling daughter is turning 30 and her request is lemon meringue in a shortbread crust—gluten, dairy, and refined sugar-free! thanks, amy, for this lemon curd recipe…it will be perfect! now to go and find some outstandingly lemon-y lemons! isn’t God just amazing in how He has provided for us all the varied & lovely tastes of our foods?!?
<3
coleen
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Amy Reply:
June 2nd, 2011 at 8:16 am
@coleen, If you’re making it in a crust, you might want to add another egg yolk to thicken it up a little bit. As it sits at room temp it gets thinner because of the agave.
Happy birthday to your daughter! And wow to you for cooking for her. No one has ever made me a birthday cake. You get the mom of the year award!
Hugs,
Amy
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coleen Reply:
June 2nd, 2011 at 8:34 am
@Amy, thanks, amy, for that little piece of wisdom! oh, i don’t need the mom of the year award…kassia, my daughter, inspires me so much in her endeavors to provide for her family with her baking and cooking—she is amazing! so, it is my joy to give back just a little bit by baking a special thing just for her! y’know?
blessings to you today!
<3
coleen
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coleen Reply:
June 6th, 2011 at 2:52 pm
hi there,
thank you, amy, for that wonderful recipe! i’m not quite done yet but the shortbread crust is baked and cooling and the lemon curd is resting in the refrigerator…. now onto the meringue! you have inspired me…and helped to bless my sweet daughter, kassia, too!
with Christ’s love–
<3
coleen
brian grant evans
posted on October 22, 2011 at 12:57 pm
can i just point out that agave nectar, while sounding like a great idea, is actually pure fructose.
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