Walnut 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 gets its richness from eggs and coconut oil instead of butter, and its sweetness from honey rather than refined sugar, making it a genuinely grain-free and dairy-free treat that doesn't feel like a compromise. Fresh lemon juice and zest do all the heavy lifting here, delivering that bold citrus punch that makes a good curd so irresistible. The double-boiler method keeps the eggs from scrambling, and whisking constantly ensures you end up with a perfectly smooth, glossy result every single time. Straining the finished curd through a fine-mesh sieve is the small extra step that takes the texture from good to luxuriously velvety. Spread it on paleo pancakes, swirl it into coconut yogurt, or eat it straight from the jar with a spoon — no judgment. Store-bought versions are almost always loaded with additives or ingredients that don't fit a clean eating approach, so having a jar of this in the fridge is genuinely a win.
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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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