Mediterranean Diet 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. Fresh lemon juice and zest give it a vivid citrus punch, while honey adds natural sweetness that feels far more nuanced than plain sugar. Coconut oil steps in where butter typically would, creating that signature glossy, spoonable texture without any dairy in sight. The double-boiler method and constant whisking are what make the magic happen — gentle, steady heat coaxes the eggs into a luxuriously thick curd without scrambling them. Straining the finished curd through a fine-mesh sieve guarantees a perfectly smooth result every single time. Spread it on toast, swirl it into yogurt, or spoon it over fresh fruit for a Mediterranean-leaning treat that feels indulgent but is built entirely from whole, recognizable ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!