Mushroom 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, making it a genuinely grain-free and dairy-free treat that doesn't feel like a compromise. Fresh lemon juice and zest do all the heavy lifting on flavor, while honey adds just the right touch of floral sweetness to balance the citrus punch. The double-boiler method keeps everything gentle and controlled, so you end up with a luxuriously thick curd rather than scrambled eggs — patience with the whisk really pays off here. Straining it at the end gives you that perfectly glossy, restaurant-worthy finish. 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.
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!