Pescatarian 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 careful hand with the whisk — no shortcuts, just real technique that pays off beautifully. Instead of butter, melted coconut oil does the heavy lifting, giving the curd a clean richness that feels lighter than the classic version without sacrificing that glossy, spoonable consistency. Honey steps in as the sweetener, rounding out the sharp citrus with a floral warmth that pairs perfectly with the fresh lemon juice and zest. Straining the finished curd through a fine-mesh sieve is the small extra step that takes it from homemade to genuinely impressive. Spread it on toast, swirl it into yogurt, dollop it onto pancakes, or eat it by the spoonful — there are truly no wrong answers here. It keeps beautifully in the fridge, so a single batch goes a long way.
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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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