Lactose 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 in sight. Coconut oil steps in as the fat base, giving the finished curd a luxuriously glossy texture that sets up beautifully in the fridge. Fresh lemon juice and zest do the heavy lifting on flavor, while honey adds a gentle, floral sweetness that plays off the citrus in the best way. The double-boiler method keeps the eggs from scrambling, and whisking constantly the whole way through is what gives you that perfectly smooth, coat-the-spoon consistency. Straining the curd at the end is a small step that makes a big difference — you get nothing but pure, velvety spread. Spoon it over fruit, swirl it into coconut yogurt, or just eat it by the spoonful straight from the jar. It keeps well in the fridge and tastes like something you'd find at a fancy farmers market, except you made it yourself.
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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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