Yeast Free Paleo Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its luscious texture entirely from eggs and coconut oil cooked low and slow over a double boiler — no butter, no refined sugar, and absolutely nothing that could trigger a yeast-related flare. Honey steps in as the sweetener, adding a gentle floral depth that plays beautifully against the sharp hit of fresh lemon juice and zest. The double-boiler method is key here: constant whisking and careful heat control give you that perfectly thick, glossy consistency without scrambling the eggs or losing the bright citrus flavor. Straining the finished curd through a fine-mesh sieve ensures every spoonful is impossibly smooth. Once it's chilled and set, you've got a versatile spread that works on grain-free crackers, stirred into yogurt, or layered into a paleo tart — and you made it with just six clean ingredients.
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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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