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!

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.

You might also like

• Gluten free Lemon Drizzle Loaf Cake

• Gluten Free Thai Style Sauce

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

Blondie anyone? Yes please! In my view you just can’t beat a blondie. Especially a gluten free rhubarb and custard blondie! I think they’re so underrated and they’re by far one of my favourite bakes. Crispy on the top, slightly gooey in the middle. Perfect.

As said above, they’re horribly addictive so watch out if you have no willpower. Even if you do end up eating the entire tray because lets face it, everyone has their guilty secrets, it will be totally and utterly worth it.

This is the perfect summer recipe for a naughty dessert or even to eat on their own.

So step by step instructions are below in the recipe and there is a print button at the top if you would like to print it off.

Shopping List

• 300g stewed rhubarb
• 45g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted
• 200g salted butter
• 3 medium eggs
• 125g gluten free plain flour
• 250g caster sugar
• 70g custard powder
• 1/4 measured tsp xantham gum – only add if your flour doesn’t already contain it
• 100-120g white chocolate chips/chopped white chocolate

I use Doves Farm Freee gluten free flour, I always have done and it’s always been very reliable however you can use another of your choice.

Ensure your custard powder is gluten free, I use Birds myself.

Make sure your chocolate chips are gluten free as well! You don’t want to make the mistake of buying something that’s not safe for you! It’s always best to check the labels when shopping. I like using Molly’s chocolate for baking, it’s cheap, delicious and gluten free of course!

Can this recipe be made dairy free?

Yes you can make this recipe dairy free! You will have to make a few substitutions listed below.

• Use a block of Stork or Flora Plant Butter instead of the dairy butter
• Use dairy free white chocolate chips

Just a note!

When it comes out of the oven the outer edges should seem crispy and the centre just a little wobbly. If it’s all liquid however, it needs longer baking! Make sure you leave it to cool in the tin with no picking at it! It will continue to set more whilst it cools.

If you enjoy this recipe I’ll be very grateful if you give me a star rating!

On with the baking then…

Print

Gluten Free Rhubarb and Custard Blondies

Different yes, deliciously addictive…definitely yes! A classic twist on white chocolate blondies, these are a must have. Chewy, indulgent and the sweetness and sourness go hand in hand.

Course Dessert, Sweet treats

Keyword rhubarb, custard, rhubarb and custard cake, baking, gluten free, dairy free, summer,

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Equipment

• 1 23cm squared baking tray or one equal to
• 1 wire rack
• 1 electric handmixer

Ingredients

FOR THE STEWED RHUBARB

• 300 g rhubarb
• 45 g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted or use 2 tbsp water if using fresh rhubarb

FOR THE BLONDIE

• 200 g salted butter
• 3 eggs
• 125 g gluten free plain flour
• 250 g caster sugar
• 70 g custard powder sieved
• 1/4 tsp xantham gum add only if flour doesn't already contain it
• 100-120 g white chocolate chips or chopped chocolate

Instructions

FOR THE STEWED RHUBARB

• Chop the rhubarb up and place in a saucepan with the sugar and water.
• Cook over a medium heat for 5 minutes stirring every now and then. You can place a lid on for it to cook quicker.
• Once mostly stewed down, turn off the heat and leave to cool.

FOR THE BLONDIES

• Preheat the oven to 180℃/160℃ Fan. Line a baking 23cm baking tray with greaseproof paper. Make sure some overhangs the tray.
• Melt your butter in a saucepan on a low heat and add to a large bowl with the rest of the caster sugar. Beat until smooth.
• Add the eggs one at a time and beat well between each addition.
• Add the gluten free plain flour in 3 lots and thoroughly beat in between each addition.
• Sieve your custard powder and xantham gum into the batter and beat once more.
• Fold in the white chocolate chips and pour into the baking tray.
• Evenly dollop spoonfuls of stewed rhubarb on top until it's all used up and place in the oven to bake for 35-50 minutes. The cooking time may vary depending on your oven.
• Once fully baked, remove from the oven and leave to fully cool in the tray. It carries on cooking after being baked so you need it to cool completely and set before cutting up I'm afraid!
• Once cooled completely you can cut the blondie up and enjoy with a good cup of tea!

So thanks for reading my recipe, let me know in the comments if you made them, I would love to see how it works out with any pictures. Feel free to rate my recipe as well, it all helps.

More white chocolate recipes:

• Gluten free White Chocolate and Raspberry Cupcakes

• Gluten Free White Chocolate & Macadamia Cookies

• Gluten free White chocolate and Blackberry Cupcakes

The post Gluten Free Rhubarb & Custard Blondies appeared first on Welcome to Rockhoppers Kitchen!.