Cinnamon 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's built entirely from whole-food ingredients — fresh lemon juice, lemon zest, eggs, honey, coconut oil, and a pinch of sea salt — so there's no mystery about what's going into the jar. The double-boiler method keeps the eggs from scrambling and coaxes the mixture into a beautifully thick, glossy curd that sets up perfectly after a chill in the fridge. Straining it through a fine-mesh sieve gives you that ultra-smooth, restaurant-quality texture without any extra effort. Coconut oil steps in where butter typically would, keeping the recipe grain-free and dairy-free while still delivering that rich, luscious mouthfeel. Spoon it over fresh fruit, swirl it into coconut yogurt, or use it as a filling — it's endlessly versatile and genuinely hard to stop eating by the spoonful.
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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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