Mustard 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 luscious texture from a double-boiler method and a generous pour of coconut oil in place of the butter you'd find in a conventional version, making it a genuinely grain-free, dairy-free treat without any compromise on richness. Honey steps in as the sweetener, rounding out the sharp citrus with a floral warmth that feels completely natural alongside all that fresh lemon juice and zest. Because every single ingredient here is whole and unprocessed, you never have to squint at a label or worry about hidden additives sneaking in. The straining step is worth the extra minute — it gives the finished curd that impossibly glossy, restaurant-quality finish. Spread it on coconut flour pancakes, swirl it into yogurt, or use it as a filling for paleo tarts and the result is always stunning. Make a batch on the weekend and it quietly upgrades everything you eat for the rest of the week.
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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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