Cashew 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, which keeps it completely grain-free and dairy-free without sacrificing that luscious, velvety texture you expect from a classic curd. Honey steps in as the sweetener, rounding out the sharp citrus with a gentle floral note that feels anything but like a compromise. The double-boiler method and constant whisking are what make the magic happen — low, steady heat coaxes the eggs into a thick, glossy spread without any scrambling or curdling. Straining the finished curd through a fine-mesh sieve gives it that perfectly smooth, restaurant-quality finish. Spread it on coconut flour pancakes, swirl it into yogurt, or use it as a filling for paleo tarts — it holds its shape beautifully once chilled. Store-bought lemon curds are almost always loaded with refined sugar and dairy, so making your own means you know exactly what's in every golden, citrusy spoonful.

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