Turmeric 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. Real lemons do all the heavy lifting here — fresh juice and zest give it that sharp, sunny flavor that bottled versions just can't replicate. Honey steps in as the sweetener and coconut oil replaces the usual butter, making this a grain-free, dairy-free spread that still delivers that classic rich, glossy texture you'd expect. The double-boiler method keeps the eggs from scrambling, and whisking constantly while the curd thickens is the simple secret to getting it perfectly smooth every time. Straining it through a fine-mesh sieve at the end removes any stray bits and leaves you with a beautifully clean, velvety result. Spoon it over fresh fruit, swirl it into coconut yogurt, or use it as a filling — once you have a jar of this in the fridge, you'll find reasons to use it on everything.
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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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