Nightshade 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 rather than butter, making it a genuinely satisfying option for anyone following a grain-free, dairy-free, whole-foods approach. Honey steps in as the sweetener, giving the curd a subtle floral depth that pairs beautifully with all that fresh citrus. The double-boiler method keeps the eggs from scrambling, and whisking constantly rewards you with a texture that's luxuriously thick and glossy. Straining the finished curd through a fine-mesh sieve is the small extra step that takes it from homemade to bakery-quality. Spread it on coconut flour pancakes, swirl it into yogurt, or use it as a filling — it's endlessly versatile once you have a jar chilling in the fridge.
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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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