Paleo Lemon Curd

Bright, tangy, and silky smooth, this lemon curd is the kind of condiment that makes everything it touches taste more special. It swaps out the usual butter and refined sugar for melted coconut oil and honey, which keeps it completely grain-free and dairy-free without sacrificing that luscious, spoonable texture you expect. Fresh-squeezed lemon juice and finely grated zest do all the heavy lifting on flavor, giving every bite a punchy citrus hit that's balanced by the gentle sweetness of honey. The double-boiler method and constant whisking are what make the magic happen — low, steady heat coaxes the eggs into a thick, glossy curd without any scrambling or curdling. Straining it through a fine-mesh sieve at the end guarantees a perfectly smooth finish that looks as good as it tastes. With 8 servings from one batch, it's easy to keep a jar in the fridge all week for topping fruit, stirring into coconut yogurt, or eating straight off the spoon — no judgment here.

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