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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 |

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?

Paleo Lemon Curd from What The Fork Food Blog |

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

4.67 from 65 ratings
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.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1
Print Rate Pin


  • 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)


  • 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.


Adapted from Ina Garten's recipe on Food Network.


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!


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 |

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

4.67 from 65 votes (59 ratings without comment)

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Recipe Rating

  1. Sue says:

    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!

  2. Ellen says:

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

    Thank you!

  3. VZest says:

    5 stars
    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!

  4. Awa Dembele-Yeno says:

    5 stars
    I just loved the recipe. I used it for a lemon pie. Thank you

  5. Stacie says:

    4 stars
    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!!

  6. Robin Medina says:

    5 stars
    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!!!!

  7. Robin Medina says:

    5 stars
    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! ❤️

  8. Marc Siegel says:

    5 stars
    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!

  9. Sarah says:

    How long is the shelf life? I love lemon curd. Can’t wait to make it.

  10. 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.

  11. 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?

  12. 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!

  13. Jenny Voll says:

    I’m allergic to coconut, most recipes call for it. If I want to substitute coconut what canI used.

  14. 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!