Chestnut 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. It gets its luscious texture from a slow double-boiler method — constant whisking over gentle heat coaxes the eggs and honey into a thick, glossy spread without any risk of scrambling or boiling. Coconut oil steps in where butter typically would, giving the curd a clean richness that keeps it grain-free and dairy-free without sacrificing that melt-on-your-tongue quality. Fresh lemon juice and zest do all the heavy lifting on flavor, so every spoonful is intensely citrusy and naturally sweetened with honey rather than refined sugar. Store-bought curds often sneak in additives or thickeners you'd rather avoid, but this one is made entirely from ingredients you can see and pronounce. Spread it on paleo pancakes, swirl it into coconut yogurt, or eat it straight from the jar — no judgment here. Once it sets in the fridge, you'll want to keep a jar on hand at all times.

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