Almond Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its richness from coconut oil instead of butter, which keeps it completely grain- and dairy-free while still delivering that luscious, velvety texture you expect from a classic curd. Fresh lemon juice and zest do all the heavy lifting on flavor, balanced beautifully by honey for a natural sweetness that feels a little more complex than plain sugar. The double-boiler method and constant whisking are what make the magic happen — gentle, steady heat coaxes the eggs into a thick, glossy spread without any risk of scrambling. Straining the finished curd through a fine-mesh sieve gives it that perfectly smooth, restaurant-quality finish. Spread it on paleo pancakes, swirl it into coconut yogurt, or use it as a filling — it's endlessly versatile and completely free of tree nuts, so there's no label-reading required.
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Learn more →Ingredients
8 servings
- 3 large eggs
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup honey
- ¼ cup coconut oil, melted
- ¼ tsp fine sea salt
Instructions
- 1
Whisk the eggs, lemon juice, lemon zest, honey, and salt together in a medium heatproof bowl until smooth and fully combined.
- 2
Set the bowl over a small saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line — and registers 160°F (71°C) on an instant-read thermometer, about 10–12 minutes. Do not let the mixture boil.
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