Lupin 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 eggs and coconut oil instead of butter, which makes it a naturally grain-free and dairy-free option that still delivers that classic velvety texture. Fresh lemon juice and zest do all the heavy lifting on flavor, while honey adds just the right touch of sweetness without any refined sugar. The double-boiler method keeps everything gentle and controlled, so you end up with a perfectly thickened curd rather than scrambled eggs — patience with the whisk really pays off here. Straining the finished curd through a fine-mesh sieve gives it that glossy, restaurant-quality smoothness. Spread it on paleo pancakes, swirl it into coconut yogurt, or use it as a filling for tarts — it's endlessly versatile and stores beautifully in the fridge once it sets.
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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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