Barley Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of condiment that makes everything it touches taste more special. It's built entirely from whole, grain-free ingredients — fresh lemon juice, lemon zest, eggs, honey, coconut oil, and a pinch of sea salt — so there's no grain-based thickener or filler hiding anywhere in the recipe. That matters more than you might think, since many store-bought curds and even homemade versions can sneak in unexpected additives. Here, the eggs and gentle double-boiler heat do all the thickening work, and the coconut oil replaces butter to give the finished curd a gorgeous, glossy texture. The honey adds a floral sweetness that plays beautifully against all that bright citrus. Strain it, chill it, and you've got a jar of sunshine ready to spread on paleo pancakes, swirl into yogurt, or spoon straight from the fridge when no one's looking.
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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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