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.
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.
Looks delicious! I would definitely try this.
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
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 🙂
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!
I agree….very creamy and sounds so delicious
What a great idea! I could use this in a some Easter treats!
Very cream and delicious! These look so good and kid friendly so a win win there!!
Lemon curd is one of my favorite things, and I love that you’ve made a healthier version using the coconut oil!
I love lemon everything! And this lemon curd looks spectacular! Love that it’s paleo friendly too!
Talk about a zesty yummy flavor! Lemon flavoring is amazing!
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?
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!
I’m allergic to coconut, most recipes call for it. If I want to substitute coconut what canI used.
Hi Jenny – can you have dairy? If so, I would suggest ghee, grass fed butter, or regular butter.
I haven’t used this recipe yet, but my regular lemon curd recipe skips any fat addition and adds 6 yolks. Try it out.
where is the amount of coconut oil listed??? I don’t see it at all!! How is anyone making this?
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!
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?
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.
That is great news. If I put it in Mason Jars with the two piece lid is that considered airtight?
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.
Thanks Erin – so glad you loved it!
How long is the shelf life? I love lemon curd. Can’t wait to make it.
If only I am not allergic to eggs, I would already have tried this recipe. Unfortunately, I cant. But I will surely make this lemon curd for my family instead! Thank you so much for this one!
Thank you so much for your comment! I hope they enjoy it!
Hi! I gave a morning tea today for my gal pal’s bday. I have completely changed the way I eat now (grain and dairy free) and wanted to incorporate all of the amazing foods made that way for my friends, so they can realize that we are putting gobs of processed junk into our bodies and don’t have to with amazing recipes like this one. Lemon curd is a staple at any tea and this one was incredibly rich and delicious!!! It didn’t have the harsh, rather tart taste that many do. It is luxuriously thick and subtle while still offering the amazing lemony taste. It’s amazing but the coconut oill actually lends buttery notes to this! I did change honey to Grade A maple syrup as honey can be overwhelming to certain pallets. Marvelous! Just marvelous! Thank you for doing the work for all of us to happily follow and devour behind you! ❤️
Thank you so much for your kind words! I hope that you enjoy many of the recipes on here!
This lemon curd is shamefully delish in every way!!! Instead of honey, which tends to have a medicinal taste, I used Grade A maple syrup, which lent a deep, rich and buttery, velvet taste. I made it for a birthday tea I gave last Saturday to serve with lemon-blueberry scones (grain free) and the girls loved it to no end! I gave a jar as one of the gifts to the birthday girl and am telling everyone about your site!! Thank you so much for this. Five stars!!!!
Thanks for the great feedback Robin, maple syrup sounds like a great swap 🙂
I made this but I used key lime juice and lime zest for an amazing key lime desert. I tried it once with honey and once with maple syrup. The kids and I agree that we like the maple syrup version better. It’s still tart but it has a much more smooth and refined flavour than when I used the honey! I love how simple it is. The kids make it ithemselves!! Well done and thank you!!
Key lime juice sounds great!
I just loved the recipe. I used it for a lemon pie. Thank you
Thanks Awa, lemon pie sounds amazing!
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!
I’m sure it would work with just yolks, it just might take a bit longer to thicken.
How much does this recipe make? I need to fill a 9″ pie.
Thank you!
You may have to double this recipe to fill a pie