Capsaicin 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 richness from coconut oil instead of butter and its sweetness from honey instead of refined sugar, making it a genuinely grain-free, dairy-free treat that doesn't taste like a compromise. The double hit of fresh lemon juice and zest gives it a bold citrus punch that feels anything but plain or restricted. Because every ingredient here is naturally free of heat-producing compounds, there's no label-scanning required — just clean, simple pantry staples doing exactly what they should. The double-boiler method keeps the eggs from scrambling and builds that gorgeous, glossy texture you'd expect from a classic curd. Straining it through a fine-mesh sieve at the end ensures every spoonful is perfectly smooth. Spread it on fruit, swirl it into coconut yogurt, or just eat it with a spoon — no judgment.
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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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