Breastfeeding Friendly 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's made with real-food ingredients — fresh lemon juice, lemon zest, eggs, honey, and coconut oil — so there's no refined sugar or dairy to second-guess. That matters when you're paying close attention to what goes into your body and, by extension, your baby's. The double-boiler method keeps the eggs cooking gently and safely to 160°F, giving you a thick, glossy curd without any shortcuts. Honey steps in as a natural sweetener, and coconut oil replaces the usual butter for a finish that's just as rich and luscious. Strain it, chill it, and you've got a versatile spread that works on fruit, pancakes, or a simple spoonful whenever that citrus craving hits.
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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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