Dairy Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you love about the classic spread — without a single drop of butter or cream. Traditional lemon curd leans heavily on dairy, which makes it a frustrating off-limits treat, but swapping in coconut oil creates a luxuriously rich texture that honestly rivals the original. Fresh lemon juice and zest give it that bold citrus punch, while honey adds a floral sweetness that feels a little more complex than plain sugar. The double-boiler method and constant whisking are what make the magic happen, gently cooking the eggs to a safe temperature while building that glossy, spoonable consistency. Straining the finished curd through a fine-mesh sieve ensures every jar is perfectly smooth — no lumps, no stringy bits, just pure velvet. Spread it on toast, swirl it into yogurt alternatives, dollop it onto pancakes, or use it as a filling for tarts and cakes. Once you have a jar of this in the fridge, you'll find excuses to put it on everything.
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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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