Beef 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 skips the butter entirely, relying on coconut oil to deliver that rich, glossy texture you expect from a classic curd — and it works beautifully. Fresh lemon juice and zest give it a bold citrus punch, while honey adds just the right natural sweetness without any refined sugar. The double-boiler method keeps the eggs from scrambling, and whisking constantly is the simple secret to getting that perfectly thick, spoonable consistency. Straining the finished curd through a fine-mesh sieve ensures it comes out impossibly smooth every single time. Spread it on grain-free toast, swirl it into coconut yogurt, or spoon it straight from the jar — no judgment here. It keeps well in the fridge and is the kind of make-ahead treat that disappears faster than you'd expect.
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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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