Ginger Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its richness from coconut oil instead of butter and its sweetness from honey instead of refined sugar, making it a genuinely clean option that doesn't taste like a compromise. Fresh lemon juice and zest do all the heavy lifting here, delivering that sharp citrus punch that makes a great curd so irresistible. The double-boiler method keeps the eggs from scrambling and builds a luxuriously thick texture that sets up beautifully after a chill in the fridge. Straining the finished curd through a fine-mesh sieve gives it that glossy, restaurant-quality smoothness you'd expect from a far more complicated recipe. Spread it on grain-free pancakes, swirl it into coconut yogurt, or use it as a filling — it's endlessly versatile and completely free of anything that doesn't belong.
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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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