Celery 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. Real lemon juice and zest give it an intensely fresh citrus punch, while honey adds natural sweetness that feels a little more complex than plain sugar. Instead of butter, melted coconut oil does the work of creating that luxuriously glossy, spreadable texture — and it does it beautifully. The double-boiler method and constant whisking keep the eggs from scrambling, resulting in a curd that's perfectly set and velvety once chilled. Straining it through a fine-mesh sieve at the end is the small extra step that takes the texture from good to genuinely restaurant-quality. Spread it on grain-free pancakes, swirl it into coconut yogurt, or spoon it straight from the jar — no judgment here. Every ingredient is clean and straightforward, so you know exactly what's going into it.
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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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