Paraben 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 melted coconut oil — no butter, no refined sugar, just clean, whole-food ingredients that come together beautifully. Fresh lemon juice and zest give it a bold citrus punch, while honey rounds out the tartness with a gentle floral sweetness. Because every ingredient here is straightforward and naturally derived, you can feel confident about what's actually going into your food — no synthetic additives or preservative blends hiding in the mix. The straining step ensures a perfectly glossy, velvety finish that looks and tastes genuinely luxurious. Spread it on grain-free toast, swirl it into coconut yogurt, or use it as a filling for paleo 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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