By Wendy Stoltz / Last Modified On February 20, 2023
A layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting, this Gluten-Free Lemon Cake will be the perfect addition to any holiday celebration.
This gluten-free lemon cake recipe comes with a dairy-free option and is super simple to make.
Do you love cake? Then you'll love my Easy Gluten-Free Chocolate Cake. My Easy Gluten-Free Vanilla Cake is scrumptious too. For something a little different, try this delicious Gluten-Free Olive Oil Cake With Orange Glaze.
Looking for other lemony desserts? Try these out: Gluten-Free Lemon Drizzle Cake, Easy Gluten-Free Lemon Bars, and Gluten-Free Lemon Meringue Pie.
If you like mixing your own gluten free flour blend check out which flours I use.
For more ideas feel free to browse my Easy Gluten Free Recipes.
Gluten-Free Lemon Cake Recipe
Someone asked me if this gluten-free lemon cake was moist because I soaked it in simple syrup. NOPE.
This Gluten-Free Lemon Cake recipe has the right combination of ingredients, it's loaded with fresh lemon zest, and it's topped with the most incredible lemon buttercream frosting.
I appreciate the compliment though 🙂
Spring is in the air. The birds are chirping, the flowers are blooming, and Easter is only a couple of weeks away.
Every year for Easter we make something different for dessert. Sometimes it's gluten-free cookies, sometimes there's gluten-free lemon cake, but grandma always brings a pie: chocolate cream pie.
It's not really an Easter type of a pie, but she brings it to every holiday meal. It's her special contribution and we appreciate her for it.
This Gluten-Free Lemon Cake is a perfect gluten-free Easter dessert.
This year for Easter I wanted try something new - a fresh and tangy cake that would make everyone in our family dive for seconds. Hence the gluten-free lemon cake recipe.
Do you think this Gluten-Free Lemon Cake will make a good Easter dessert? I had Easter in mind when I made it, so I hope you do. I have more Gluten-Free Easter Desserts, if you are interested.
Lemon treats remind me of spring and summer. Also, Lemon is a universal flavor in my opinion, like chocolate.
I haven't met a single person who would shun a lemon dessert. If I ever do, I will happily eat it for them so they don't feel guilty wasting it.
We're also celebrating one of my niece's birthday on Easter. A special girl needs a special cake.
She's the sweetest (I can say that because I'm her aunt) and I am thinking she might need a giant slice of this cake to celebrate her day.
Are lemon juice and lemon extract the same?
I often get ask if can you use lemon juice in place of lemon extract and vise versa. It’s not the same. Lemon juice is acidic and can’t be replaced with extract which is usually alcohol based.
Similarly, fresh lemon juice and bottled juice react differently. In many cases bottled lemon juice causes batter to get rubbery.
If a recipe calls for fresh lemon juice, use fresh lemon juice. If it calls for lemon extract, use lemon extract.
In this recipe, you want to use lemon Extract for the cake batter and lemon Juice for the frosting.
How to Make Gluten-Free Lemon Cake
- For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute.
- Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 28-32 minutes or until the centers springs back when touched and the centers are set. The time may vary on your elevation and oven temperature accuracy.
- Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack.
- For the frosting: In a medium mixing bowl, beat butter smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of lemon juice until all ingredients are blended.
- Beat in additional lemon juice if needed to obtain desired constancy.
- Place on cake, dome side down, on a plate or cake platter. Spread a ¼ inch layer of frosting on it. Spoon lemon curd into the center and spread until it’s a half inch from the edges.
- Add second cake to the top and frost the sides and tops. Tip: I like to put frosting in a piping bag and pipe in on, then spread it. It helps eliminate crumbs getting mixed into the frosting and adds the right amount of frosting.
Store any leftover gluten-free lemon cake in an airtight container at room temperature. For the complete list of ingredients and instructions, please see the recipe below.
Tips for making gluten-free cake
There are a couple of tips and tricks to getting the right texture with gluten-free cake. First, you have to follow the recipe.
So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe.
If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix.
When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed. This adds air which in turn helps the cake rise.
Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
These tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Lemon Cake.
Gluten-Free Dairy-Free Lemon Cake
This gluten-free lemon cake is also dairy-free! So, whether you make this gluten-free lemon cake for Easter, someone's birthday, or any other special occasion, I think you'll agree that is quite amazing and it works for most dietary restrictions.
It's better than any bakery style cake I've had (I know, I say that about all my cakes. I make good cakes!).
Measuring Gluten-Free Flours
When working with gluten-free flours or measuring gluten-free flour, spoon the flour into the measuring cup and level.
Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
I've tested this recipe with Bob's Red Mill 1-to-1, Cup 4 Cup baking flour, and my gluten-free flour blend.
Pin for later:
Can I use regular milk in the cake and real butter in the frosting and get the same results?
Yes. You can make this cake with dairy, or without dairy. It just as amazing. Both ways deliver a delicious, tender, bakery style cake.
This lemon cake moist but not wet, and it keeps well in an airtight container in the refrigerator. The tender cake, tart lemon curd filling, and smooth frosting makes the perfect lemony treat.
If you are looking for other cake recipes, you might like this Gluten Free Carrot Cake. For another delicious option, consider this Gluten Free Apple Pie or Gluten Free Red Velvet Cake.
Did you make this gluten-free lemon cake? I want to know what you thought! Please leave a starred review and comment below. If you have any questions, please let me know in the comments and I will get back to you.
Gluten-Free Lemon Cake
A layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting, this Gluten-Free Lemon Cake will be the perfect addition to any holiday celebration.
Ingredients
For the cake:
- 1 cup vegetable oil (or oil of choice)
- 1 ½ cup granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour blend)
- ½ teaspoon salt
- 3 teaspoons gluten-free baking powder (reduce to 1 teaspoon if using a blend that has baking powder)
- 1 cup dairy-free milk (or regular milk)
- 2 teaspoons lemon extract
- Zest from one medium lemon
For the filling and frosting:
- 1 cup dairy-free butter (2 sticks), room temperature
- 4 cups powdered sugar
- Juice from the same medium lemon (about ¼ cup)
- ½ cup lemon curd
Instructions
- For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute.
- Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 28-32 minutes or until the centers springs back when touched and the centers are set. The time may vary on your elevation and oven temperature accuracy.
- Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack.
- For the frosting: In a medium mixing bowl, beat butter smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of lemon juice until all ingredients are blended.
- Beat in additional lemon juice if needed to obtain desired constancy.
- Place on cake, dome side down, on a plate or cake platter. Spread a ¼ inch layer of frosting on it. Spoon lemon curd into the center and spread until it’s a half inch from the edges.
- Add second cake to the top and frost the sides and tops. Tip: I like to put frosting in a piping bag and pipe in on, then spread it. It helps eliminate crumbs getting mixed into the frosting and adds the right amount of frosting.
Notes
- Flour blends: I've tested this recipe with Bob's Red Mill 1-to-1 and my gluten-free flour blend. Bob's Red Mill All Purpose Flour does NOT work in this recipe.
- Frosting: You can use any frosting you like. If you want thinner frosting, add 2 tablespoons of milk or dairy free milk at a time until desired consistency is met.
- When working with gluten-free flours or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
- You can make this cake with dairy, or without dairy. Use regular dairy milk and regular dairy butter.
- In this recipe, you want to use lemon Extract for the cake batter and lemon Juice for the frosting. Lemon juice is acidic and can’t be replaced with extract which is usually alcohol based. Similarly, fresh lemon juice and bottled juice react differently. In many cases bottled lemon juice causes batter to get rubbery. If a recipe calls for fresh lemon juice, use fresh lemon juice.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 581Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 89mgSodium: 299mgCarbohydrates: 79gFiber: 1gSugar: 64gProtein: 4g
Elizabeth
I made this last week for my mom's 80th birthday. I am not an experienced baker and I was quite nervous - especially when I realized that my vegetable oil was rancid! Even with a cobbled-together substitution of coconut, canola, and avocado oils it turned out incredibly! Thank you so much not only for the great recipe but for the time you took to address specific situations (like substitutions and alternate flours) and provide very detailed directions. It really helped a novice like me feel reassured. The cake was a hit and I'll definitely be making it again and again in the future.
chrystal
Hi Elizabeth,
I am so glad you liked it. I'm glad it was a hit. Thank you for sharing.
Best,
Chrystal
cara
Can you recommend a good lemon extract?
Thank you
chrystal
Simply Organic and Rodelle both make good lemon extract.
Best,
Chrystal
cara
Thank you!
Stella
Can I use lemon juice instead of lemon extract? Kind of already did...
It’s in the oven now. Keeping my fingers crossed!
chrystal
Lemon juice can be finicky in cake recipes especially if it's used with certain flour blends. How did it turn out?
Best,
Chrystal
Alena
Hello Chrystal. When using a Kitchenaid mixer to make the cake batter, should a whisk or a paddle attachment be used?
chrystal
For the cake you can use the whisk attachment. Be careful not to over mix it. Happy baking!
Best,
Chrystal
Seema S Jaising
Can I use another option for diary free butter to makthe frosting like coconut oil or olive oil ?
chrystal
I haven't personally used coconut oil or olive oil for the frosting. You can look up dairy-free frosting recipes with coconut oil and see if there is something you like. You can also dust this cake with powdered sugar and serve it with berries.
Best,
Chrystal
Emily
I made this cake for my dad’s birthday tonight and it was a huge hit! It’s so hard to find good recipes that are accommodating to his gluten and dairy allergies. Thank you!!
chrystal
I am so glad everyone loved it. Thank you for sharing.
Chrystal
Kim
Hello,
This looks so good. I'd like to make it for my sister's wedding, but she can't have eggs. Can I substitute chia or flax seed eggs ?
chrystal
Hi Kim,
You can use chia egg or flax egg. I suggest you experiment with them in this recipe as it does change the texture slightly (it's more moist).
Best,
Chrystal
rebekah casillas
Hi there, tried this a while back and its definitely my new favorite lemon recipe. As weird as it may seem can I make this with regular flour and it still turn out amazing? Thank you.
chrystal
It should work with regular flour, but I haven't tried it myself.
Best,
Chrystal
Lisa Rutigliano
Hey there, under notes you said Bob's red Mill flour blend does not work but in your recipe, you have it listed... What flour blend is safe to use?
chrystal
Hi Lisa,
Bob's 1-to-1 works in this recipe, Bob's All Purpose GF Blend does not. They are made with different ingredients. I hope that helps.
Best,
Chrystal
Lisa Rutigliano
Thank you! I just tried your flour blend in it and it is sooo light, fluffy, and moist. Delicious. I didn't use the xantham gum though. Would it have been much different?
chrystal
I'm so glad to hear it. Xanthan gum doesn't make a huge difference in cakes and muffins, it just helps with keeping it fresher longer. Did you use my blend with millet flour, or without?
Best,
Chrystal
Kelly
Fantastic! My son requested a lemon cake for his birthday and I'd never made one before. I used this one and we were all taken aback at how *wonderful* it was. I used the recipe exactly as written, including using Bob's Red Mill 1-to-1 gluten free flour, and decorated with the lemon icing (with yellow added) and a few vanilla buttercream accents. OH! and topped with some candied lemon slices. Not a crumb was left, even though I was the only one with the gluten intolerance! Thank you <3
chrystal
You are welcome. I am so glad everyone loved it. And happy birthday to your son! Thank you for sharing.
Best,
Chrystal
AmberE
If I were to bake this 6” rounds instead of 9” rounds, what temp and time should I bake it for?
chrystal
Hi Amber,
You bake it at the same temperature, just reduce the baking time and watch for doneness.
Best,
Chrystal
Lisa
I’ve made this cake twice, both times with dairy milk. We love it! The only change I have made is to use almond flavoring instead of the lemon because I have not been able to find it yet here in Holland, they have it but not at the grocery store. I am the only person who has to eat gluten free but that didn’t stop the rest from devouring it! Thanks!
chrystal
Hi Lisa,
I am so glad everyone loves it. Thank you for sharing what extract you used.
Best,
Chrystal
Caitlin J. M.
Have you heard of anymore trying to use Monkfruit instead of white sugar?
chrystal
I've used swerve in this recipe and I know others have used coconut sugar with success. I would imagine it would work but I haven't' tested it.
Best,
Chrystal
Marin
Hi- will your ‘make your own’ GF flour recipe work in this cake?
Thanks!
chrystal
Hi Marin,
Yes, both my blends work lovely in this cake.
Best,
Chrystal
Janene
For this lemon cake, could I use almond flour instead of the flour you listed? Thanks!
chrystal
Hi Janene,
Almond flour doesn't work as a 1-to-1 in this cake. You might like my Hummingbird Cake. It uses almond flour.
Best,
Chrystal
Jessica
This recipe is fabulous! I made it for a family gathering and the response I got was an all-around “WOW!” and “wait, is this really gluten-free?” The cake was tangy, lemony, and luscious. I think it is the new family favorite. I did not use the lemon extract, just lemon juice and zest, and it worked fine. For summer, a spray of edible pansies makes for a lovely decoration.
chrystal
I am so glad you and your family loved it. Thank you for letting me know.
Best,
Chrystal
Judith
I see folks using lemon juice with success vs extract. I'm curious how much lemon juice?
Thanks. My gals (twins) are turning 27 tomorrow and am excited to make this!
chrystal
Lemon extract works best but you can use 1/4 cup fresh lemon juice (from 1 medium lemon, not lemon juice from a bottle) + 1 tablespoon lemon zest (from the same lemon).
Best,
Chrystal
Lonnie Serdinsky
Chrystal
I made this cake yesterday for my grown daughters birthday. She is gluten/dairy sensitive. I followed the recipe instructions exactly and this was by far the best gluten free cake I’ve ever made and eaten. It was light and airy and delicious. I believe beating batter for one minute only made big difference in texture of cake. Thanks for that tip.
I look forward to trying your other recipes.
chrystal
I am so glad you both loved it. Thank you for letting me know.
Best,
Chrystal
Jen D
I made this lemon cake recipe for Father's Day and it was outstanding. My gf family members were so happy, they haven't had really great gf cake until I made your chocolate and lemon cakes. I am seriously of the opinion now that gluten-free cakes can actually be better than traditional flour cakes, and that is because of your recipes! I'm going to try this lemon one with a lemon cream cheese frosting next time.
Btw, I am so glad I read your recommendation to use Bob's Red Mill 1-to-1 for this recipe, instead of the all purpose + xanthan gum I successfully used for your chocolate cake recipe. You helped me avoid a potential lemon disaster, and the cake turned out perfectly! All the feedback your readers provide, along with your diligent responses to our comments, is such an added bonus for those of us who may substitute ingredients for whatever reason. I always read everything carefully now, including comments, before trying to tweak anything. You've become my favorite gluten-free food blogger. Thanks again, Chrystal!
chrystal
I am so glad everyone loves it. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Sarah
Thank you for the time and effort into the recipe, normally I'm a "I'll wing it" girl but you scared me a bit (that's a good thing) and I didn't want to mess it up (it's still baking) I just want to know how well it freezes? I am making it for my Dad's birthday on Saturday so will only be in the freezer for a day. Thanks again 🙂
chrystal
It freezes well. Just make sure to wrap it tight.
Best,
Chrystal
Tamra
I made this yesterday for a friend's bridal shower. I used Cup4Cup flour, and only lemon zest (3 lemons). I baked as cupcakes around 15 minutes. They were PERFECT. And, still moist the next day - no syrup needed. Thank you!
chrystal
Awe, I am so glad you loved them. Thank you for sharing what you used.
Best,
Chrystal
Candy
Hello Chrystal, I'm new to gluten and dairy-free baking and am excited to try this recipe! Could i check if almond milk works for the cake? Do you also think blueberry jam will work for the filling? I'm not so keen on frosting or buttercream. Thanks so much for sharing this!
chrystal
Hi Candy,
You can use almond milk. Blueberry jam would be super tasty for the filling. You could also do a light dusting of powdered sugar on top instead of the frosting. Whipped cream (or coconut whipped cream) is also lovely with this cake
Best,
Chrystal
Candy
Thanks so much, Chrystal! I'll be trying this out this weekend, and will be hopefully doing a coconut whipped cream as you suggested! I have 2 more things to check with you: (1) does the quantity change if I use regular baking powder? (2) Will caster sugar possibly make the texture finer? Thanks again, really appreciate your kind sharing of these tips!
chrystal
You'd use the same amount for any baking powder. I haven't used caster sugar in this recipe yet, so I'm not sure.
Best,
Chrystal
Cydnee Scherer
I made this for my mother in laws birthday. She is a lemon lover and gluten free. This was my first from scratch cake and it came out perfectly. I dont even like lemon typically and I mowed down on this multiple times! The recipe was easy to follow!
chrystal
I am so glad you like it.
Best,
Chrystal
Jodette Holly
I used this lemon cake recipe in a lemon meringue layer cake. It was sensational! All the plates were licked clean and my GF friend was impressed! Its more work than the average cake but worth the effort.
chrystal
HI Jodette,
I am so glad you liked it. I love the idea of a lemon meringue cake. Thanks for sharing.
Best,
Chrystal
GBM
Is this best if made the same day it will be eaten? Usually cakes are better if eaten the day after made, so just wondering...
chrystal
I personally like it better day two because the lemon flavors really set in but it's just as good day of.
Best,
Chrystal
Raegan
I LOVE your recipes, they have made me love gf baked goods. This lemon cake was the first gf cake I’ve ever baked and it turned out perfectly! Your recipes are so simple and you clearly put so much thought and care into them. Thank you for helping this celiac out!
chrystal
Your comment made my morning! I am so glad you are loving my recipes. I hope you find many more of my recipes to love. Thank you for stopping by and leaving such a sweet comment.
Best,
Chrystal
Frances
I’ve made this so many times. So gooooood. I usually make cupcakes instead and just adjust the baking time to 20 mins. The tips about beating the batter really helped! Also I learned the hard way that the eggs REALLY need to be at room temperature. Don’t try to bake a cake with cold eggs, it will take forever.
chrystal
I am so glad you like it.
Best,
Chrystal
Gracie
What brand of gluten free powdered sugar did you use? Thank you!!
chrystal
I use simple truth organic powdered sugar, but you can use any powdered sugar that you like.
Best,
Chrystal
Kathryn Moore
What did you put on top of the cake? Just blackberries and lemon zest? Looks great!!
chrystal
I frosted it with buttercream frosting and added fresh blackberries and lemon zest.
Ben
Hi i'm making this for my fiance's birthday (she requested lemon cake haha). I like the berries you put on top but wasn't sure.. are they just raw blackberries, or did you prepare them in any way? It looks like there's a small amount of berry liquid, but I didn't see it in the recipe, really looking forward to making this!
chrystal
Hi Ben,
Yes, they are fresh blackberries. The juice is from the blackberries, nothing special. We like to put blackberries on top of our lemon cake 🙂
Let me know how it turns out.
Best,
Chrystal
Ben
I meant to reply! This cake was amazing, we also just made your chocolate cake which is amazing as well! We really love your recipes and looking forward to trying more!
chrystal
I am so glad you loved them both. Thanks for sharing pics with me.
Best,
Chrystal
Julie
Can these cupcakes be frozen for later use? And if so is it best to decorate them when ready to use?
chrystal
This cake can be frozen (you can also make cupcakes). I would wait to decorate them until after you've defrosted them.
Best,
Chrystal
Richie
Thanks so much for sharing this recipe...my daughter and I made this for her 15th birthday and...wow! It turned out so delicious. Nobody could believe it was gluten-free. We only made one slight alteration...we stopped at 4 cups of confectioner's sugar, but used all of the lemon juice. The tart/sweet ratio just felt right to us at that point.
Thanks again!
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Krysti
I made this last week for my SIL’s birthday. She and her family are not gluten free, but my kids and I are. She loved it and everyone else was raving about it as well. I’m making it again today. We can’t get enough of the yummy lemony flavor!
chrystal
I am so glad everyone loved it. Thank you for letting me know.
Best,
Chrystal
Chris
Can I use this for a stacked cake?
chrystal
Yes, I used it for a 2 layer cake in this post.
Best,
Chrystal
Nikki Cook
I have made my fair share of gluten free cakes over the past 6 years ... this one is absolutely unbelievable. SOOOOO delicious. It's fluffy, moist and full of flavor, but even moreso- it's NOT GRITTY! I'm not sure anyone would be able to tell it is gluten free. Thank you for sharing this!
chrystal
D'awe, I am so glad you love it. Thank you for taking the time to stop by and let me know. It means a lot.
Best,
Chrystal
Therese Rousseau Braman
The recipe calls for lemon curd but doesn’t tell you how to make that!
I’ve never made lemon curd. Do you make it from scratch or use something store bought?
Help! Therese
chrystal
Hi Therese,
You can make lemon curb but usually people buy lemon curd at the store. 🙂 It's in jar, similar to jelly. I hope that helps.
Best,
Chrystal
Lin Patty
Thank you for a great cake! I had made some awesome raspberry syrup and wanted a lemon cake to go with it. I marbled the syrup into the cake layers, out the lemon curd in the frosting and put raspberry syrup between the layers where you had the lemon curd. Then garnished with raspberries. Yummy...
chrystal
I love the idea of adding raspberry syrup. So glad you liked it. Thanks for sharing.
Best,
Chrystal
Lin Patty
that is put the lemon curd
Lin Patty
Easy lemon curd recipe
3 eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter (cubed)
Zest of one small lemon
Cook in heavy saucepan about 15 minutes stirring constantly until at 160 degrees. Cool then refrigerate. Will make about 1 1/2 cups.
Rachel Williams
Holy cow ... never have I ever had a GF/DF cake this good (and I've been both for 15+ years). It was perfect ... just the right amount of moist, fluffy, buttery. Made it with my hubby and 9-year-old today for a quarantine birthday party, and we all loved it (and I'm the only one who's GF or DF). Thank you for such a wonderful recipe that lived up to what I was dreaming of for my birthday this year!
chrystal
I am so happy you loved this lemon cake recipe. Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Ellen
Just made this for my son's girlfriend's birthday. We are experimenting with gluten-free recipes because I bake (a lot) and don't like leaving her out of treats. Thanks for the recipe and I'm sure we'll try more in the future.
Lisa
Am I missing something? Where are the directions for making lemon curd? Thank you!!
chrystal
Sorry for the confusion, you can use store bought lemon cured your your favorite lemon curd recipe.
Best,
Chrystal