Pistachio 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 richness from eggs and coconut oil instead of the traditional butter, which keeps it grain-free and dairy-free without sacrificing that luscious, glossy texture you're after. Fresh lemon juice and zest do all the heavy lifting on flavor here — no shortcuts, no extracts, just real citrus punch balanced by honey for a natural sweetness. The double-boiler method and constant whisking are what give you that perfectly set, velvety consistency rather than scrambled eggs, so don't rush the process. Straining the finished curd through a fine-mesh sieve is a small step that makes a big difference, leaving you with something impossibly smooth. Spread it on paleo pancakes, swirl it into coconut yogurt, or use it as a filling — 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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