MSG Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of spread that makes everything it touches taste more special. Fresh lemon juice and zest give it a bold citrus punch, while honey adds natural sweetness and coconut oil replaces the usual butter for a rich, glossy finish. Every single ingredient here is clean and whole-food — no additives, no flavor enhancers, nothing processed sneaking in — so you know exactly what you're eating. The double-boiler method keeps the eggs from scrambling and builds that signature velvety texture low and slow, which is worth every minute of whisking. Straining the finished curd through a fine-mesh sieve gives it that perfectly smooth, restaurant-quality consistency. Spoon it over fresh fruit, swirl it into coconut yogurt, or use it as a filling for grain-free tarts — it's endlessly versatile and genuinely hard to stop eating straight from the jar.
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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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