Gut Friendly 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 skips the butter and refined sugar found in traditional versions, leaning on coconut oil for richness and honey for a gentle, floral sweetness that feels genuinely nourishing rather than just indulgent. Fresh lemon juice and zest do all the heavy lifting on flavor, so every spoonful is intensely citrusy without any artificial shortcuts. The double-boiler method and constant whisking keep the eggs from scrambling, resulting in a curd that's impossibly smooth — especially after it's strained through a fine-mesh sieve. Coconut oil and honey are both easier on the digestive system than dairy and cane sugar, making this a smart swap for anyone keeping a close eye on what goes into their gut. Spread it on grain-free toast, swirl it into yogurt, or eat it straight from the jar — no judgment here.
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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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