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.
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.
Gluten Free Lemon Poppyseed Bread
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!
3 Ingredient Lemon Garlic Skewers!
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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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.
Recipe 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.
elizabeth says
Looks delicious! I would definitely try this.
heather @french press says
I am so with you on the wonky posting schedule, but I agree 100% family first! and YES to all things lemon and berry and the return of spring
Rachel @ Bakerita says
This looks so incredibly creamy and delicious! I can’t believe I’ve never thought of paleo lemon curd before. I must try this! Pinned 🙂
Patricia @ Grab a Plate says
So glad you’re putting your family first, and hoping all is well! This lemon curd looks so smooth and creamy and FABULOUS! I can just imagine digging into this bright and cheery lemon curd!
Becky Hardin | The Cookie Rookie says
I agree….very creamy and sounds so delicious
Megan Keno says
What a great idea! I could use this in a some Easter treats!
Krista says
Very cream and delicious! These look so good and kid friendly so a win win there!!
Renee - Kudos Kitchen says
Lemon curd is one of my favorite things, and I love that you’ve made a healthier version using the coconut oil!
Serene @ House of Yumm says
I love lemon everything! And this lemon curd looks spectacular! Love that it’s paleo friendly too!
Heather | Heather Likes Food says
Talk about a zesty yummy flavor! Lemon flavoring is amazing!
Simone says
It looks lovely and will be a real treat as I’m dairy allergic. However, I would like to know if you can pressure can this version like you can the original dairy one?
Sharon says
Hi Simone,
I’ve never pressure canned it (or anything) so I’m not quite sure. If you do end up canning it, let me know how it goes for you!
Jenny Voll says
I’m allergic to coconut, most recipes call for it. If I want to substitute coconut what canI used.
Sharon says
Hi Jenny – can you have dairy? If so, I would suggest ghee, grass fed butter, or regular butter.
Miriam says
I haven’t used this recipe yet, but my regular lemon curd recipe skips any fat addition and adds 6 yolks. Try it out.
Lisa says
where is the amount of coconut oil listed??? I don’t see it at all!! How is anyone making this?
Sharon says
Hi Lisa, the amount is 1/2 cup of coconut oil. I had a tech issue with my recipe plugin so it was displaying the recipes incorrectly. It’s all fixed now, sorry for the inconvenience!
Nancy West says
Thank you for this yummy recipe. I have now made it 3 times and it never lasts longer than 3 days in my fridge. I am thinking of making some for gifts and I would like to put on the label how long it will keep in the fridge. Any idea? 2 weeks?
Sharon says
Hi Nancy, so glad you love this as much as I do! It will definitely keep for at least 2 weeks, even up to a month if stored in an air-tight glass jar.
Nancy West says
That is great news. If I put it in Mason Jars with the two piece lid is that considered airtight?
Erin says
Holy cow. I made this and it’s so delicious that I can’t believe it’s healthy. I liked it so much I was compelled to leave a comment. I’ve never done that before. So.
Sharon says
Thanks Erin – so glad you loved it!
Sarah says
How long is the shelf life? I love lemon curd. Can’t wait to make it.