Shellfish Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of condiment that makes everything it touches taste more special. It skips the butter and refined sugar found in most classic versions, leaning on coconut oil and honey instead to deliver that same luxurious, spoonable texture without any grain or dairy. Fresh lemon juice and zest do the heavy lifting here, giving you a genuinely vibrant citrus flavor that bottled juice simply can't match. The double-boiler method keeps the eggs from scrambling, and whisking constantly ensures the curd sets up glossy and perfectly smooth every time. Straining it through a fine-mesh sieve is the small extra step that takes the texture from good to absolutely restaurant-worthy. Spread it on grain-free toast, swirl it into coconut yogurt, or spoon it straight from the jar — no judgment. Once you have a batch chilling in the fridge, you'll find yourself reaching for it constantly.
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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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