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
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?
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
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
- 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.
- 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.
- 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
This post contains affiliate links for products and ingredients used to make this recipe.
Kristen
Friday 29th of July 2022
Thank you for your recipes! I thought I'd let you know that I was able to make this using 2 ice cubes of pureed whole lemons (seeds removed) in place of the lemon zest, and store-bought lemon juice in place of the fresh (all I had on hand). I loved it (of course can't say how it compares to your original) and used it in between layers of your strawberry cake recipe. Then, as I love lemon cake and my gluten free lemon cake recipe was an utter failure this past January for my birthday, I got the idea to use the lemon curd in place of the strawberry puree in your strawberry cake recipe, and it worked wonderfully in the cupcakes I made with it! The whole family, including those still eating gluten loved them.
Connie
Thursday 10th of March 2022
Is this enough to fill a 9” tart pan?
Sue
Saturday 20th of November 2021
Just made the lemon curd--FABULOUS!!! After whisking for 10 minutes, it was still thin, but in another minute--voila! It thickened up beautifully. It tastes just like lemon meringue pie. I'm going to dollop it into meringue nests, as a special dessert. Thank you for this wonderful, dairy-free recipe!
Shay
Tuesday 23rd of November 2021
You're welcome, Sue!
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!