Seed Oil Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers that classic sunshine-in-a-jar flavor without a drop of industrial vegetable or seed oil in sight. Most store-bought curds and even many homemade recipes rely on butter or refined oils, but here coconut oil steps in beautifully — lending a rich, velvety texture that sets up perfectly after chilling. Fresh lemon juice and zest do all the heavy lifting on flavor, while honey adds just the right touch of floral sweetness to balance the tartness. The double-boiler method keeps everything gentle and controlled, so you get a luxuriously thick curd rather than scrambled eggs — patience with the whisk is genuinely rewarded here. Straining the finished curd through a fine-mesh sieve gives it that glossy, spoonable consistency you want whether you're dolloping it onto pancakes, swirling it into yogurt, or spreading it over a grain-free tart shell. It's one of those recipes that feels a little fancy but comes together with just six real-food ingredients and a bit of stovetop attention.
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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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