This Paleo lemon curd is a tart, creamy, and similar in consistency to pudding! Elevate any dessert with a drizzle of this delicious curd which is also SCD legal. This is a simple recipe that’s dairy free, refined sugar free, and gluten free.
This lemon curd is incredibly creamy and decadent, 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. It’s very similar to a pudding!
Traditional lemon curd uses lemon juice, lemon zest, eggs, sugar, and butter.
This SCD and Paleo lemon curd recipe will be using lemon juice, lemon zest,
eggs, honey, and coconut oil.
Quick note about the lemon juice, please, please, please use fresh lemons. Using bottled lemon juice will not yield the same amazing flavor! Ok, rant over!
How to make paleo lemon curd
Begin by whisking together freshly squeezed lemon juice, honey, eggs, and salt in a medium sized saucepan.
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 will be similar to a pudding.
Decrease the amount of time the curd is over the heat for a thinner consistency.
Uses for lemon curd
Aside from eating it straight up with a spoon, use it to drizzle on EVERYTHING; pancakes, ice cream, muffins, fill cakes, cookies etc. The possibilities are endless, but 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
- Use it on the Fruit Pizza recipe
If you’ve made this recipe, be sure to leave a comment and star rating below!
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
- 2 Tbsp lemon zest (about 2 lemons)
- 1/2 cup fresh lemon juice (about 3 or 4 medium lemons)
- 3/4 cup honey
- 1/2 cup coconut oil
- 4 large eggs (room temp.)
- 1/2 tsp sea salt
- 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-low. After about 10 to 15 minutes of whisking the mixture will begin to thicken. Remove from the heat and strain into a container of your choosing.
- 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.
- Make sure to whisk the entire time your curd is over the heat to prevent the eggs from scrambling.
- Once the mixture has thickened, give a little taste test and adjust flavors as needed (don’t burn your tongue!).
- 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.