So, I made this lemon curd one time and it totally rocked. It was good straight from the jar, on some scones I made, and even on store bought glutey free bread (blegh – not my favorite). Then it got shoved to the back of the fridge and I forgot about the laaaast lonely 1/2 cup remaining in the jar until it was no longer at its most fresh (though still totally edible and awesome, as ever). When I unearthed it I wanted to make some lemon poppyseed bread to put it on and then, as luck would have it, I found this one recipe that swirled the lemon curd into the bread before it was baked. And it was heavenly. And moist. And didn’t taste gluten-free at all…. And if you know me you’ll know that is my goal in life – to fool my own taste buds into happiness!
This is a short post because I followed this recipe to the letter, only substituting the flour for an AP GFree flour (my mixture includes xanthan gum – so if yours doesn’t add 1 1/2 – 2 teaspoons to your dry ingredients just to be safe!). Also, I made a half batch which is how I like to experiment with new recipes – because we all know how tricksy gluten-free baking can be! But take it from me, this recipe is good enough to make the whole durn batch and get scarfed up by your family within the week.