This lemon curd is based on my Paleo Lemon Curd recipe, which is a honey lemon curd because honey is used in place of sugar. It also calls for a paleo-friendly fat source in place of butter. You can adjust the sweetness to your liking but I suggest starting with this base recipe.
Add in the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.