Emulsifier Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious flavor with a surprisingly short ingredient list. Conventional curd recipes often rely on butter as the fat base, which can sneak in emulsifiers depending on the brand — here, melted coconut oil steps in beautifully, keeping everything clean and straightforward. Fresh lemon juice and zest give it that punchy citrus hit, while honey adds a floral sweetness that plays off the tartness in the best way. The double-boiler method and constant whisking are what make the texture so luxuriously thick without any additives doing the heavy lifting. Straining the finished curd through a fine-mesh sieve is a small step that makes a big difference, giving you that glossy, restaurant-quality finish. Spoon it over pancakes, swirl it into yogurt, or use it as a filling — 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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