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How To Make Paleo Lemon Curd

This Paleo Lemon Curd recipe is bright, fresh, and lightened up. It’s made with whole eggs, honey, and coconut oil so it’s a much healthier version then you’re used to.

Paleo Lemon Curd from What The Fork Food Blog | whattheforkfoodblog.com

I have been on such a lemon kick lately. First, it was the lemon garlic chicken skewers. Then, it was the gluten free lemon poppyseed bread. And now it’s this paleo lemon curd.

This lemon curd recipe also has an added bonus- no added sugar!  Instead of sugar I used honey to sweeten it naturally. When winter weather starts getting me down, I find that I really start reaching for flavors that remind me of sunshine and warm weather.  Lots of lemon, berries, asparagus, and summer cocktails. Speaking of cocktails, I feel like we’re due for some soon. Any preferences?

Paleo Lemon Curd from What The Fork Food Blog | whattheforkfoodblog.com

Also, you may (or may not have…) noticed that my posting schedule has been a bit off lately. Life has been happening and we’ve had some family health issues going on. Family is first so posts and cooking have been a little bit scarce. I’m hoping that we will return to some normalcy soon.  Let’s bring on spring!

In the meantime, I’ve announced in my email newsletter than I’ve started a monthly giveaway that is only open to my email subscribers. If you’d like to participate, join my mailing list here and then enter the giveaway here. Good luck! And enjoy this tasty-tart paleo lemon curd!

 

 

 

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Paleo Lemon Curd

Paleo Lemon Curd

Yield: 1
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

This Paleo Lemon Curd recipe is bright, fresh, and lightened up. It’s made with whole eggs, honey, and coconut oil so it’s a much healthier version then you’re used to.

Ingredients

  • 4 large eggs, room temperature
  • 1/2 C coconut oil
  • zest of 2 lemons
  • 1/3 C honey
  • 1/8 tsp fine sea salt
  • 1/2 C lemon juice, freshly squeezed (about 3-4 lemons depending on size)

Instructions

  1. Add the eggs, coconut oil, lemon zest, honey, salt, and lemon juice to a 2 quart non-stick saucepan. Using a silicon whisk, whisk together until all ingredients are combined. If your coconut oil is at a solid state and doesn't combine right away, that's ok - it will melt when you heat it.
  2. Continue to heat the mixture over medium-low heat, whisking constantly until thickened. The lemon curd will thicken (to pudding consistency) after about 8-10 minutes.
  3. Remove from heat, transfer to glass containers and cool to room temperature before refrigerating.

Notes

Adapted from Ina Garten's recipe on Food Network.

 

Other Paleo Dessert Recipes You Might Enjoy:

Double Chocolate Paleo Brownies – Fit Foodie Finds

Paleo Chocolate Chip Cookies – Bakerita

Paleo Lemon Bars – Food Faith Fitness

Paleo Lemon Curd from What The Fork Food Blog | whattheforkfoodblog.com

This post contains affiliate links for products and ingredients used to make this recipe.

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Heather D Moore

Monday 31st of August 2020

Will try to make this awesome curd. Thanks for your recipe

Samantha Keller

Thursday 6th of August 2020

Okay, this is amazing! I just made it for the first time and didn't want to use honey, so I substituted 1/3 cup of granulated monkfruit for the honey and added 10 drops of liquid stevia and it is pretty incredible.

Thank you for an epic recipe!

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Tuesday 10th of December 2019

Thanks for the tips and information..i really appreciate it.

Ellen

Monday 22nd of April 2019

How much does this recipe make? I need to fill a 9" pie.

Thank you!

Shay

Thursday 25th of April 2019

You may have to double this recipe to fill a pie

VZest

Monday 17th of September 2018

Hi there! I just came across this recipe and it looks amazing! I can't tolerate egg whites (yolks are OK). Can I make this without the whites? Thanks again!

Sharon

Wednesday 26th of September 2018

I'm sure it would work with just yolks, it just might take a bit longer to thicken.

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