Gelatin Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in a jar using nothing but whole, recognizable ingredients. Many store-bought curds and even homemade versions rely on butter as the fat base, but here coconut oil steps in beautifully — keeping things completely dairy-free while still producing that luxuriously glossy texture you want. Fresh lemon juice and zest give it a bold citrus punch, while honey adds natural sweetness that feels a little more complex than plain sugar. The double-boiler method and constant whisking are the real secrets to success, gently cooking the eggs to a safe temperature without scrambling them or losing that velvety consistency. Straining the finished curd through a fine-mesh sieve is a small extra step that makes a big difference, leaving you with something impossibly smooth. Spread it on pancakes, swirl it into yogurt, or spoon it straight from the jar — no gelatin, no additives, just clean ingredients doing all the work.
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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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