Seeds 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 rather than the butter found in traditional versions, making it a naturally grain-free and dairy-free treat that doesn't feel like a compromise at all. Fresh lemon juice and zest do all the heavy lifting on flavor, while honey adds just the right touch of floral sweetness. The double-boiler method keeps everything gentle and controlled so the eggs cook slowly into a luxuriously thick, glossy curd without scrambling. Straining it at the end gives you that perfectly smooth, restaurant-quality texture. Spread it on paleo pancakes, swirl it into coconut yogurt, or use it as a filling — it's endlessly versatile. Every ingredient here is straightforward and seed-free, so there's no need to scrutinize labels or worry about hidden additives sneaking in.
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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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