Brazil Nut Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in a jar using nothing but wholesome, grain-free ingredients. Fresh lemon juice and zest give it that punchy citrus backbone, while honey steps in as a natural sweetener that actually complements the tartness beautifully. Coconut oil replaces the traditional butter, keeping the whole thing completely dairy-free without sacrificing that luscious, spoonable texture you want from a proper curd. The double-boiler method and constant whisking are the real secrets here — low, gentle heat coaxes the eggs into thickening everything gradually, so you end up with a smooth, glossy result rather than scrambled citrus chaos. Straining the finished curd through a fine-mesh sieve is a small extra step that makes a big difference, giving you that perfectly silky consistency every time. Spread it on paleo pancakes, swirl it into coconut yogurt, or eat it straight off the spoon — no judgment. Store-bought curds are almost always off the table for anyone eating this way, so having a reliable homemade version in the fridge is genuinely a game-changer.
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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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