Pork 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 in place of the butter you'd find in a conventional version — making it completely grain-free and dairy-free without sacrificing that rich, glossy finish. Fresh lemon juice and zest do the heavy lifting on flavor, while honey adds just the right touch of floral sweetness to balance the citrus bite. Whisking constantly over gentle heat is the key move here; it keeps the eggs from scrambling and coaxes the curd into that perfect, spoon-coating consistency. Straining it through a fine-mesh sieve at the end gives you an impossibly smooth result that looks and tastes like it came from a specialty shop. Slather it on paleo pancakes, swirl it into coconut yogurt, or use it as a tart filling — it's endlessly versatile once you have a jar chilling in the fridge.

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