Lemon Curd Recipe. Tart, Bars, GF, Sugar-Free Variations
Lemon Curd
Lemon curd is pure lemon seduction. Just thinking about it makes my mouth pucker in the most delicious way. And it’s pretty easy to make. Once you have the curd, lemon bars and lemon tarts are a little step away! I love to make these, not only because they are outrageous, but also because they are so low maintenance. Lemon non-lovers need not apply! but I doubt we’ll find too many of these!
Make your lemon curd anytime and keep it refrigerated
Then make the crust even up to 3 days ahead, it will keep very well at room temperature. Assemble the pie or bars even minutes before serving. Any bars or pie you didn’t serve at meal time will keep beautifully for a good couple days.
Enjoy the curd in several ways
- Eaten as a jam, with bread
- Use it as topping on crepes or pancakes
- Use it as a filling for pies and tarts, topped with berries, or alone, dusted with a little powdered sugar
- Used for lemon bars. Pretty much the option above, but cut into bars, which works beautifully for buffets.
Sugar-Free Lemon Curd
Sugar-Restricted? I have developed a recipe that is a complete departure from the original, and a very acceptable substitute. No eggs and no cooking. Scroll down, you will be happy!
Tarts and Bars
Here is all the simple but essential secret to perfect crisp and creamy lemon curd tarts and bars: Fill the empty baked shells only at serving time, not before.
Ingredients
Lemon Curd
- 3 tablespoons lemon zest
- ¾ cup fresh lemon juice, strained
- 1½ cups sugar
- 4 eggs, beaten
- ¾ cup natural margarine spread (health food stores)
Instructions:
Bring water to boil in a saucepan, then turn the heat down to low, keeping the water at a simmer. Set a bowl securely on top of the water and add the zest, lemon juice, and sugar, whisking. When the mixture is hot, add the eggs, whisking constantly until thick. This step will take 3 to 4 minutes. Add the margarine spread and whisk just one more minute until it is incorporated and the mixture looks smooth. Cool completely. Store refrigerated in a glass jar. Makes about 3 cups.
Sugar-Free Lemon Curd
Blend until perfectly smooth
1 cup lemon juice
2 tablespoons lemon zest
1 1/2 cups erythritol
1 12 oz box silken tofu, perfectly drained
1 8 oz container vegan cream cheese
Store refrigerated in a jar. This sugar free version is more perishable than the regular lemon curd one. Use it within a few days.
Instructions
Lemon Curd Tart
Crust
- ½ cup margarine spread
- ½ cup sugar
- ¼ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon zest
- 2½ cups flour, any flour including gluten-free
- 1 recipe lemon curd: You might not need the whole recipe. leave the rest refrigerated in a glass jar.
- Optional: 2 cups blueberries for topping, or powdered sugar for dusting.
Preheat the oven to 350°F.
Make the crust: In a food processor, cream the margarine, sugar, and salt. Add the eggs one at a time and mix each time until just incorporated. Add vanilla, zest, and flour and mix just a few more seconds using the pulse button.
Working quickly, starting from the center toward the sides, spread the crust evenly in a 12-inch spring form pie pan, coming up the sides, patting firmly. Prick the crust all over with a fork. You can also make mini tarts
If you are making bars: Spread the dough flat (no sides) in an 11x14 inch baking pan.
Bake for 30 minutes or until golden brown—don’t allow it to darken (shorter baking time for mini tarts)
Let the crust cool completely. Store it tightly wrapped at room temperature. At serving time, fill the crust with lemon curd and top with the berries.
Makes a dozen ample servings.
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