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.
Servings: 1
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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.
Notes
Adapted from Ina Garten's recipe on Food Network.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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