Peanut 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 slow double-boiler method and a finishing swirl of melted coconut oil — no butter, no dairy, just clean, real ingredients that come together beautifully. Fresh lemon juice and zest give it a bold citrus punch, while honey adds just the right touch of floral sweetness to balance the tartness. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact from shared processing lines. The straining step is what takes it from good to genuinely gorgeous — ultra-smooth, glossy, and perfectly set after a chill in the fridge. Spread it on grain-free pancakes, swirl it into coconut yogurt, or use it as a filling for a paleo tart and watch it disappear fast.
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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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