Nitrate & Nitrite 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 careful hand with the whisk — no shortcuts, just real technique that pays off beautifully. Instead of butter and refined sugar, coconut oil and honey do the heavy lifting here, keeping everything grain-free and free from any processed additives you'd rather avoid. Fresh lemon juice and zest give it an intensely sunny flavor that store-bought versions simply can't match, and you never have to wonder what's hiding in the ingredient list. Straining the finished curd through a fine-mesh sieve gives it 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 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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