Chicken Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of spread that makes everything it touches taste more special. Fresh lemon juice and zest give it a bold citrus punch, while honey adds natural sweetness and coconut oil replaces the butter you'd find in a conventional version — making it completely grain-free and dairy-free without sacrificing that luxurious, spoonable texture. The double-boiler method is the real secret here: gentle, indirect heat lets the eggs thicken the curd slowly and evenly, so you end up with something velvety rather than scrambled. Whisking constantly and keeping the temperature steady takes a little patience, but the payoff is a glossy, restaurant-quality result that sets beautifully in the fridge. Straining it through a fine-mesh sieve at the end is a small step that makes a big difference, leaving you with nothing but pure, smooth curd. Spoon it over fresh fruit, swirl it into coconut yogurt, or use it as a filling for paleo tarts — it's endlessly versatile and keeps well in the refrigerator for whenever a craving strikes.
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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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