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?
- 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.
How to Make Paleo Lemon Curd
- 1 tablespoon lemon zest
- 3 large eggs
- ⅓ cup honey
- ½ cup freshly squeezed lemon juice
- 6 tablespoons coconut oil or grass-fed butter
- 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.