lemon recipes Archives - Welcome to Rockhoppers Kitchen! https://fennerwalls.com/tag/lemon-recipes/ Being so inspired by food and baking, I've created delicious easy-to-do gluten free recipes so you don't feel left without. Fri, 30 Jan 2026 15:59:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://rockhopperskitchen.com/wp-content/uploads/2024/08/cropped-FD519C0F-D4C7-4BC0-A1C8-E2FDFE1E9F70-2-32x32.png lemon recipes Archives - Welcome to Rockhoppers Kitchen! https://fennerwalls.com/tag/lemon-recipes/ 32 32 4 Ingredient Gluten Free Lemon Curd https://rockhopperskitchen.com/4-ingredient-gluten-free-lemon-curd/ https://rockhopperskitchen.com/4-ingredient-gluten-free-lemon-curd/#respond Wed, 19 Jun 2024 11:20:58 +0000 https://fennerwalls.com/?p=1114 4 ingredients, finished in 15 minutes, what’s more to want? Whether you’d prefer it on toast or on something sweet this is the perfect recipe...

The post 4 Ingredient Gluten Free Lemon Curd appeared first on Welcome to Rockhoppers Kitchen!.

]]> 4 ingredients, finished in 15 minutes, what’s more to want? Whether you’d prefer it on toast or on something sweet this is the perfect recipe for those lemon lovers out there!

This deliciously creamy and sweet lemon curd can be used on cakes, cheesecake, toast, whatever takes your fancy.

I suppose it has that nostalgic element for me. My mum always used to eat this when I was young and I used to think ‘how can she even that?’ (This is the 10 year old me who hadn’t even tried it and I already made my mind up I hated it.)

But as an adult I tried it and loved it. And yes homemade lemon curd is so much nicer than store bought so it was essential I made a easy, quick and delicious recipe for you too make on hand in only 15 minutes. Sterilize the jars with boiling water et Voila!

Gluten free and so delicious. It can be the perfect little gift as well if you put it in a jar with a ribbon round it. And they would definitely eat it!

So as usual the print button is at the top of the page and your shopping list below.

Shopping List

  • 250g block butter
  • 250g caster sugar
  • 6 eggs
  • 5 lemons zested and juiced

Can this be made dairy free?

I haven’t tried it but you could try swapping the butter for a dairy free hard block of margarine such as Stork or Flora plant block butter. I can’t see why it wouldn’t work so let me know in the comments how it turns out.

How do you sterilize the jars?

We need to make sure that the jars get hot enough so it kills the microorganisms and bacteria, so it’s very important that you sterilize them. You can do this by washing the jars with hot soapy water but don’t dry them. You can then fill and cover the jars and lids with boiling water and leave for 5 minutes.

Just a note!

Do not pour hot liquid into a cold jar or cold liquid into a hot jar otherwise it will smash. Then you’ll have to clean it all up and make the curd again.

If you make this recipe and love it please give it a share on Facebook. It all helps.

Anyway lets get on with the recipe!

Print

4 Ingredient Gluten Free Lemon Curd

4 ingredients, finished in 15 minutes, what's more to want? Whether you'd prefer it on toast or on something sweet this is the recipe for those lemon lovers out there!
Course Sauces & Dips
Keyword lemon curd, lemon, zest, sauces and dips, sweet, gluten free
Total Time 15 minutes

Equipment

  • 1 heat proof bowl
  • 1 saucepan for the bain marie
  • 1 500g sterilized jar

Ingredients

  • 250 g block butter
  • 250 g caster sugar
  • 6 eggs slightly beaten
  • 5 lemons zested and juiced

Instructions

  • Prepare a Bain Marie by placing a saucepan on a low to medium heat and add boiling water to it so it's simmering.
  • Place a heatproof bowl so it's resting on the saucepan. Make sure the water isn't touching the bowl.
  • Slightly beat the eggs together in a separate bowl and put all ingredients into the bowl over the heat.
  • Stir regularly for about 10 minutes until the curd leaves a clean line on the back of the spatula/spoon and it is the thickness of custard. Turn off the heat.
  • Sterilize the lids, inside the jars or Tupperware boxes with boiling water and leave for 5 minutes. Tip the water away and leave both the curd and jars to cool completely.
  • Pour the lemon curd into the sterilized jars, seal and store in the fridge. This is great to have inside cake, on cheesecake or even to eat on toast. Enjoy!

Thank you for reading this post and as said above if you love this recipe, please leave a comment or rate it! I’ll be very grateful.

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]]> https://rockhopperskitchen.com/4-ingredient-gluten-free-lemon-curd/feed/ 0 Gluten free Lemon Drizzle Loaf Cake https://rockhopperskitchen.com/gluten-free-lemon-drizzle-loaf-cake/ https://rockhopperskitchen.com/gluten-free-lemon-drizzle-loaf-cake/#respond Wed, 27 Mar 2024 16:47:50 +0000 https://fennerwalls.com/?p=478 An easy lemon drizzle loaf cake with an optional glace icing. The ultimate lemon lovers addiction! Lemon Drizzle anyone? What a favourite of so many...

The post Gluten free Lemon Drizzle Loaf Cake appeared first on Welcome to Rockhoppers Kitchen!.

]]> An easy lemon drizzle loaf cake with an optional glace icing. The ultimate lemon lovers addiction!

Lemon Drizzle anyone? What a favourite of so many peoples. And what a classic.

I’ve made this recipe moist, light and airy so even if you’re not a lemon lover (like I used to not be) you’ll still want another slice. And of course it’s gluten free so it tastes exactly like cake WITH gluten but without the pains and illness that come with it.

Do you prefer a glace icing on top or not? I do personally. Whatever way you fancy I would love to see those pictures and comments! And maybe even a cheeky star rating if you enjoy it.

Step by step instructions are below and there is a print button at the top of the page if you prefer the good old fashioned paper way.

Shopping List

So here is what you’ll need for this show stopper.

  • 200g softened butter
  • 200g caster sugar
  • 5 lemons (2 zested, 5 juiced)
  • 4 medium eggs
  • 175g gluten free self raising flour
  • 25g ground almonds – or substitute for 25g of self raising flour for a nut free version
  • 100g granulated sugar
  • 150g icing sugar

I used the ground almonds to make the cake extra moist. Sounds weird? Give it a go, trust me. It doesn’t taste nutty, it just improves the texture.

For the gluten free flour, I use Doves Farm Freee self raising flour which is their gluten free range. Feel free to use a different gluten free self raising flour if you prefer.

I’m so excited about this cake and I hope you’ll love it like I do. I know it’s a lot of lemons to use but trust me it’s worth it!

Can I make this dairy free?

You can indeed make this dairy free. Just swap the butter out for a block of hard margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened still to make this recipe though.

Can I make this recipe nut free?

Yes you can make this recipe nut free, all you need to do is swap the ground almonds out and substitute for 25g of the gluten free flour you’re using.

Right, on with the recipe!

Print

Gluten free Lemon Drizzle Loaf Cake

An easy lemon drizzle loaf cake with an optional glace icing. The ultimate lemon lovers addiction!
Course Sweet treats
Keyword baking, cake, lemon drizzle loaf cake, desserts, sweet treats,, gluten free, cake, lemon, icing, sweet, citrus, zest
Prep Time 15 minutes
Total Time 1 hour
Servings 10 servings

Equipment

  • 1 2lb loaf tin
  • 1 wire rack

Ingredients

  • 200 g softened butter
  • 200 g caster sugar
  • 2 lemons zested and juiced
  • 4 medium eggs
  • 175 g gluten free self-raising flour
  • 25 g ground almonds

FOR THE SYRUP

  • 100 g granulated sugar
  • 2 lemons juiced

FOR THE GLACE ICING – optional

  • 150 g icing sugar
  • 1 lemon juiced

Instructions

  • Preheat the oven to 160C Fan/180℃ and line a 2lb loaf tin with greaseproof paper.
  • Beat the softened butter briefly for about 10 seconds using an electric whisk and then add in the sugar and whisk until pale, light and fluffy.
  • Add in the lemon zest and the lemon juice into the mixture and mix once again until light and fluffy.
  • Crack the eggs into a jug and add in one egg at a time and thoroughly whisk before adding the next. Do this until all the egg mixture is in.
  • Sift the gluten free flour and baking powder and gently fold in. Do this by letting it just 'flop' over.
  • Fold in the ground almonds.
  • Pour the mixture into the loaf tin and bake in a preheated oven for 45-50 minutes until completely cooked and golden. You can insert a skewer or toothpick into the tallest part of the cake and if it comes out clean, it's cooked.
  • Place on a wire rack in the tin to cool slightly whilst you make the syrup.

FOR THE SYRUP

  • Whilst the cake is cooling for a few minutes, place the granulated sugar and lemon juice into a saucepan on a low heat until the sugar has dissolved.
  • Using a toothpick, poke holes into the cake whilst it's still warm and gently spoon all of the syrup into the holes until evenly distributed and all of the syrup has been used.
  • Leave the cake to cool completely in the tin on a wire rack and make your glace icing.

FOR THE GLACE ICING

  • Beat the icing sugar and the lemon juice until smooth and when the cake is completely cool, pour over the cake and leave to set. Enjoy!

So thanks so much for reading my recipe, let me know what you think with any comments and pictures!

Enjoy this recipe?

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