Pecan 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 slow, patient whisk — no shortcuts, just real technique that pays off beautifully. Coconut oil stands in for butter here, giving the curd a clean richness that keeps it grain-free and dairy-free without sacrificing that glossy, spoonable consistency you're after. Honey sweetens everything naturally, so there's no refined sugar in sight, and the combination of fresh lemon juice and zest means the citrus flavor is genuinely vibrant and layered. Store-bought curds often sneak in additives or ingredients that don't fit a whole-foods approach, so making your own puts you completely in control. Strain it through a fine-mesh sieve for that perfectly smooth finish, then let it chill until set — it's worth every minute of the wait. Dollop it on coconut flour pancakes, swirl it into yogurt, or eat it by the spoonful with zero regrets.
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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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