Carrageenan 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 — whether you're spooning it over fresh fruit, swirling it into coconut yogurt, or eating it straight from the jar. Conventional lemon curds often sneak in butter and refined sugar, and many store-bought versions rely on stabilizers and thickeners that can be hard to track down on a label. This one keeps things clean with just eggs, fresh lemon juice and zest, honey, coconut oil, and a pinch of sea salt — nothing hidden, nothing processed. The double-boiler method is the real secret here: gentle, steady heat and constant whisking coax the eggs into a luxuriously thick curd without scrambling them or losing that gorgeous sunshine color. Straining the finished curd through a fine-mesh sieve gives it that impossibly smooth, glossy texture you'd expect from a high-end patisserie. It sets up beautifully in the fridge and keeps well in a sealed jar, so you can make a batch ahead and reach for it all week long.

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