Black Pepper 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 luscious texture from a slow double-boiler method and a finish of melted coconut oil, which replaces the butter found in traditional versions while keeping everything grain-free and dairy-free. Fresh lemon juice and zest do all the heavy lifting on flavor, balanced by honey for a natural sweetness that feels a little more complex than plain sugar. The double-straining step ensures a perfectly glossy, velvety result with no lumps or stray bits of zest. For anyone navigating spice sensitivities, this recipe is completely clean — every ingredient is straightforward and easy to verify, with no hidden seasonings or blends to second-guess. Spread it on paleo pancakes, swirl it into coconut yogurt, or use it as a tart filling — it's endlessly versatile once you have a jar chilling in the fridge.
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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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