Follow these easy steps to make paleo lemon curd. It's made with all natural ingredients including fresh lemon juice, honey, coconut oil or grass-fed butter, and eggs. Having this healthier lemon curd recipe means you'll never buy it in a jar again!
*Note: This recipe is not difficult, but since posting this recipe, I've discovered it's even easier to make in the microwave! Check this 5-Minute Microwave Lemon Curd recipe. It uses the same ingredients to make healthy lemon curd in a much shorter time!
❤️ Why you'll love this recipe
- A healthier choice: Most lemon curd recipes call for ¼ pound of butter and 1 ½ cups of sugar. Store-bought lemon curd often lists sugar as the first ingredient. This recipe, however, is made with coconut oil, eggs, honey and regular or Meyer lemons.
- It's a simple recipe that couldn't be easier!
- No added sugar! You'll feel good about serving this lemon curd to your health-conscious friends and family. Why buy it in a jar when you can make your own preservative-free paleo-friendly lemon curd in a few minutes in your own kitchen?
🛒 Ingredients
- lemon juice and zest: You can use regular lemons or Meyer lemons. You'll need ½ cup of lemon juice, so you'll need 2 lemons or 3 - 4 Meyer lemons, depending on their size.
- honey: Choose a mild-flavoured honey. A very dark, strong honey tends to overpower the lemon flavour. However, if that doesn't concern you, use whatever honey you have on hand.
- coconut oil: Use virgin, cold-pressed coconut oil.
- eggs: at room temperature.
🔪 Step-by-step instructions to make paleo lemon curd
You'll find detailed instructions in the recipe card below, but here's a quick overview of what you'll do.
- Zest and juice the lemons.
- In a medium saucepan, whisk the eggs, then add honey and lemon zest.
- Add the lemon juice and coconut oil. Set over low - medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don't despair--If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later. Be patient. This takes a while.
- Continue stirring until the mixture has thickened slightly. Don't let it come to a boil. It should coat the back of a metal spoon.
- Strain through a sieve to remove the lemon zest and any bits of eggs that may have cooked.
Pour into jars and let it cool completely. Add lids and store this healthier lemon curd in the fridge.
🍽 What to do with lemon curd
Lemon curd is incredibly versatile! Here are recipes and delicious ideas for what to make with lemon curd:
- Make this beautiful Gluten-Free Lemon Curd Tart with Berries. It's an ideal dessert at any time of the year, but is always popular in the Spring for Easter or Mother's Day.
- Combine it with yogurt and cream cheese to make this heavenly Lemon Curd Fruit Dip. This fruit dip always gets rave reviews and requests for the recipe!
- Use it as a topping or filling for this One-Bowl Flourless Lemon Almond Cake. You won't believe it's gluten-free.
- Top these Gluten-free Vanilla Cupcakes with a swirl of homemade lemon curd. Delicious with strawberry shortcake!
- Use as a topping for pavlova. It adds the perfect tangy contrast to sweet meringues.
- Layer it with whipped coconut milk or whipped cream to make this Meyer Lemon Mini Parfait. Mini desserts for a sweet ending to a meal.
- Fill tiny tart shells to make these Lemon Tarts with Blueberries.
- Layer it with yogurt and granola for a healthy and delicious parfait. A healthy breakfast!
- Add a dollop of lemon curd to ice cream or sorbet for a tangy twist.
- Spread it on toast, muffins, scones, or biscuits for a tangy and sweet breakfast treat.
Frequently asked questions
Meyer lemons are in season from mid-November through January, and while you can certainly use any lemons in this recipe, Meyer lemons are naturally sweeter, so you can use less sweetener. Their zest has almost a floral aroma. They have a suggestion of mandarin in them which is irresistible.
I secretly jump for joy when I discover them in the produce section in the winter months. Seek them out before they're gone!
You can substitute an equal amount of sugar for the honey in this recipe, but it won't be paleo-friendly.
You can certainly use grass-fed butter in this recipe to keep it suitable for paleo diets.
🥶 Make ahead and freeze
This is a recipe that can be made ahead of time, so it's perfect for entertaining! The lemon curd will keep in the fridge in a covered container for up to a week or so.
It freezes successfully, too! Store it in small airtight containers in the freezer for 3 months. You'll have it ready to make a lemon curd dip, make a quick parfait, or top your pancakes for breakfast!
When you make this paleo lemon curd recipe, please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
📖 Recipe
How to Make Paleo Lemon Curd
Equipment
Ingredients
- 1 tablespoon lemon zest
- 3 large eggs
- â…“ cup honey
- ½ cup freshly squeezed lemon juice
- 6 tablespoons coconut oil or grass-fed butter
Instructions
- Zest the lemons. You may need 2 or 3-4 if you're using Meyer lemons. Squeeze the juice, measure ½ cup and set it aside.
- Whisk the eggs in a medium saucepan with a heavy bottom. Whisk in the honey and lemon zest.
- Set over low - medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don't despair--If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later. Be patient. This takes a while, up to 6-10 minutes.
- Stir in the lemon juice and the coconut oil or butter, one tablespoon at a time. Keep stirring to prevent it from scorching on the bottom. Continue to cook and stir until the mixture has thickened and is just beginning to bubble. You'll think it will never happen . . . but it will. Don't let it boil.
- Remove from heat and strain through a sieve. Don't skip this step. You'll be surprised at the solids that remain in the sieve. You'll be straining out the lemon zest and any bits of egg that may have cooked.
- If you're not using it right away, pour it into glass jars, let it cool on the counter then store it in the refrigerator. It will thicken as it cools.
Hannah
Eggs + coconut oil + honey ... we've deemed this to be an acceptable breakfast food 🙂 🙂
Elaine
Absolutely, Hannah! Start your day on a cheerful, lemony note!
Diane L
I haven't made this yet but wondering if you can use Ghee for the coconut oil or grass fed butter (the ghee is from grass fed butter)?
Elaine
Hi Diane, While I haven't tried this myself, there's no reason why ghee wouldn't work. Let me know how you like it!
Barb
What do you suggest if I cannot find the Meyer lemons?
Elaine
Hi Barb, Just use any fresh lemons. It will still be delicious. I use regular lemons when Meyer lemons aren't in season. Hope you love it!
Susy
Great recipe! My tip to you; My batch got a little lumpy but I use my immersion blender and boom! It got super smooth!
Sue
Does the coconut oil need to be melted (and slightly cooled) before adding to the curd mixture?
Elaine
Hi Sue. No, it's not necessary for this stovetop recipe as it will melt when you add it to the egg mixture. If you're using the microwave recipe, you do need to melt it first, as you combine the ingredients before microwaving. Hope this helps!
Kate
Love this recipe!
I do have one question - how do you keep the coconut oil from separating out? I end up with chunks of it when it’s cooled.
Flavour & Savour
Hi Kate, I'm at a loss to explain this! I haven't had it happen to me. However, all I can think of is that maybe the coconut oil was not completely melted and thoroughly combined after you stirred it in to the hot egg/honey/lemon mixture. I always strain mine to remove any possible bits of cooked egg. Maybe that would help?
Nicole
Found this on Pinterest. So easy and a perfect lemon curd. Made paleo rosemary short bread cookies! Perfect pairing!! Thank you!
Flavour & Savour
Thanks Nicole! Glad you liked it, and yes, it is easy, isn't it! Those shortbread cookies sound yummy!
ronie
hi, i want to make that curd as a dessert...thinking maybe with layers of coconut whipped cream ,but maby evrything will be too coconaty flavored? or maby with mareng with different flavor? can you advice me?
and... i'm planning to make and put on a plate next to it chocolate pleo fudj.
Flavour & Savour
Hi Ronie, I think that's a great idea. In fact, I already have a recipe like here on the blog. Check this https://www.flavourandsavour.com/meyer-lemon-mini-parfait/ Good luck with your decision!
Emma Ralph
Just wondering how life this last in the fridge? I've been using it on my porridge it's so tasty but just wondering when it will go off?
Flavour & Savour
Hi Emma,
What a great idea to have it on porridge! Must try that! I find that this will last at least a week in the fridge. Thanks for commenting.
jennifer
I discovered this recipe on Pinterest and I'm excited to try it!
Flavour & Savour
Hope you love it, too! Let me know when you get a chance how it turned out!
Sara
Just wondering if instead of using honey, you can use stevia? I'm on the Keto diet and I can't have honey. Is that okay?
Flavour & Savour
Hi Sara,
That's a great question that I'm sure others would be interested in, too. I haven't tried this recipe with stevia, so I can't say for sure if it would work. However, I don't really see why it wouldn't. The recipe doesn't rely on the honey for texture. The eggs cause it to thicken. I hope you try it and let me know your results!
Stephanie
Can I use another sweetener besides honey?...I'm on the keto diet.
Thank you 🙂
Flavour & Savour
I haven't tried it with a different sweetener, so I really can't answer. But if you do try it, I'd love to hear the results!
Jackie
I'm keto too! I did half honey and half monk fruit/erythritol. Its delish! You could probably use all of the sweetener. Im quite active and can get away with a little bit of carbs.
Noelle
This is UNBELIEVABLE! I'm so glad I found this recipe. Why did I wait so long to try lemon curd? So simple, and amazingly delicious. Thanks for sharing
Flavour & Savour
I'm so glad you liked it as much as I do! Thanks for commenting.