This Paleo lemon curd is tart, creamy, and easy to make! Elevate any dessert with a drizzle of this delicious and healthy lemon curd recipe that's also SCD, dairy free, and refined sugar free.
This honey lemon curd recipe is so incredibly creamy and decadent, that I have to stop myself from eating with a spoon!
It’s not too sweet and leaves you with a bit of a puckered mouth...but in a good way!
The curd is just six ingredients and takes 15 minutes make…easy peasy!
What is lemon curd?
Lemon curd is a dessert topping or spread usually made with some sort of citrus fruit and is very similar to a pudding.
Traditional lemon curd uses lemon juice, lemon zest, eggs, sugar, and butter, but since this is a healthy lemon curd recipe our ingredients will be a tad different!
Ingredients
- lemon juice
- lemon zest
- eggs
- honey
- coconut oil
Tips
Please, please, please use fresh lemons. Using bottled lemon juice will not yield the same amazing flavor!
Directions
Begin by whisking together freshly squeezed lemon juice, honey, eggs, and salt in a medium sized saucepan off the heat.
Add the coconut oil to the saucepan and place it over low heat, making sure to whisk the entire time so that the eggs don’t scramble.
Once the coconut oil has dissolved, increase the heat to medium. Continue whisking until the lemon curd has thickened (it’s a subtle change so pay attention), and the whisk leaves track marks in the curd.
Remove the paleo lemon curd from the heat and strain into a bowl to remove the zest and any bits of cooked egg.
Allow to cool for about 10 minutes, stirring occasionally, before covering with plastic wrap and placing in the refrigerator to cool completely.
The lemon curd will thicken while in the refrigerator and should be similar in texture to a pudding or jam.
Decrease the amount of time the curd is over the heat for a thinner, more syrup like consistency.
Why didn't the lemon curd thicken up?
If the curd doesn't thicken to a pudding like consistency after 4 hours in the refrigerator then the most likely reason is that it needed more time over the heat.
What to do with lemon curd
Aside from eating it straight up with a spoon, you can drizzle lemon curd on everything; pancakes, ice cream, muffins, cookies etc.
Here are a few recipes where the addition of lemon curd would be amazing!
- Top Coconut Flour Waffles with it.
- Drizzle on Dairy Free Cashew Vanilla Ice Cream!
- Layer it (instead of the frosting) in this Almond Flour Strawberry Cake.
- Put a big dollop on my Coconut Four Mug Cake or Almond Flour Vanilla Mug Cake!
- Use it on this Fruit Pizza recipe.
- Top my Vanilla Almond Flour Cake!
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Post was updated on 6/10/19 to include new pictures, directions, and helpful information.
Recipe was inspired by Ina Garten’s Lemon Curd.
Paleo Lemon Curd
Ingredients
- 4 large eggs (room temp.)
- 2 Tablespoons lemon zest (about 2 lemons)
- ½ cup fresh lemon juice (about 3 or 4 medium lemons)
- ¾ cup honey
- ½ tsp sea salt
- ½ cup coconut oil
Instructions
- In a medium saucepan whisk together lemon zest, lemon juice, eggs, honey, and salt. Add the coconut oil and heat the saucepan over low heat, ensuring to whisk the entire time.
- Once the coconut oil has melted (about 5 minutes), increase the heat to medium. After about 10 to 15 minutes of whisking the mixture will begin to thicken. Keep over the heat an additional 5 minutes before using a fine mesh sieve to strain into a glass container or bowl.
- Allow to cool for 10 minutes, stirring occasionally, before covering with plastic wrap and storing in the refrigerator. The curd will continue to thicken when chilled.
- The lemon curd can be stored in the refrigerator for 3 to 5 days or in the freezer for up to 3 months.
Notes
- Make sure to whisk the entire time your curd is over the heat to prevent the eggs from scrambling.
- If the curd begins to bubble and boil over the stove before thickening, reduce the heat.
- For a thinner curd, keep over the heat for less time. For a thicker curd, increase the amount of time over the heat.
Nutrition
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