Vegetarian Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of condiment that makes everything it touches taste more special. Fresh lemon juice and zest give it a bold citrus punch, while honey adds natural sweetness that feels a little more complex than plain sugar. Coconut oil steps in where butter typically would, keeping the texture luxuriously rich and glossy without any dairy in sight. The double-boiler method is the real secret here — gentle, steady heat and constant whisking coax the eggs into a perfectly thick, velvety curd without any scrambling or curdling. Straining the finished curd through a fine-mesh sieve guarantees an ultra-smooth result that looks as good as it tastes. Spread it on toast, swirl it into yogurt, spoon it over fruit, or eat it straight from the jar — no judgment. It keeps beautifully in the fridge, so a single batch goes a long way.
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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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