Wheat 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 luscious texture from a double-boiler method and a generous pour of melted coconut oil — no butter, no flour, no thickeners of any kind. That makes it a natural fit for anyone navigating grain-free or wheat-free eating without sacrificing the kind of rich, glossy spread you'd find in a fancy bakery jar. Fresh lemon juice and zest give it a punchy citrus backbone, while honey rounds out the tartness with a floral sweetness that refined sugar just can't replicate. The straining step at the end is what takes it from good to genuinely gorgeous — ultra-smooth with zero eggy bits. Spoon it over yogurt, swirl it into a smoothie bowl, or eat it straight from the jar with a spoon (no judgment). Once you've made your own, the store-bought version will never quite measure up.
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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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