Nutmeg Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of condiment 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 butter you'd find in a traditional version — making it completely grain-free and dairy-free without sacrificing that luxurious, spoonable texture. The double-boiler method is the real secret here, gently cooking the eggs until the curd thickens into something glossy and gorgeous without any risk of scrambling. Straining it through a fine-mesh sieve at the end guarantees an ultra-smooth finish that looks and feels like it came from a fancy patisserie. It's the kind of recipe that rewards patience — a little whisking, a little waiting, and then you've got a jar of something truly stunning in your fridge. Spread it on paleo pancakes, swirl it into coconut yogurt, or eat it straight off the spoon — no judgment here.
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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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