Follow these four easy steps to learn how to make paleo lemon curd with coconut oil, eggs, honey and lemons! Having this healthier lemon curd recipe means you'll never buy it in a jar again!
Note: This lemon curd 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!
Paleo lemon curd. So many ways to eat it -- so little time -- on pancakes, with Pavlova and berries, nestled between layers of strawberry shortcake, in tender pastry tarts, as a layer cake filling . . . or straight from the jar with a spoon. My mom used to spread it on toast! So good.
Good, that is, until you read the list of ingredients either on the back of a jar of ready-made lemon curd or even in a traditional recipe. Most lemon curd recipes call for ¼ pound of butter and 1 ½ cups of sugar.
This lemon curd recipe, however, is made with coconut oil, eggs, honey and regular or Meyer lemons and it's a simple four-step recipe that couldn't be easier!
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?
And why would you want to learn how to make paleo lemon curd?
Easy! So you can make this creamy Gluten-Free Lemon Curd Tart,
or these Lemon Tarts with Blueberries
and feel good about serving dessert to your health-conscious friends and family.
You'll love this Easy Lemon Curd Fruit Dip, too!
This Mini Meyer Lemon Parfait is so simple. Just alternate layers of this homemade paleo lemon curd with whipped coconut milk in a shot glass or other dessert glass and top with a little lemon zest.
Meyer lemons are in season now, 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 find them in the produce section every winter. Seek them out, before they're gone.
Four Easy Steps to make your own Paleo Lemon Curd
You'll find detailed instructions for making paleo lemon curd in the recipe card below, but here's a quick overview of what you'll do.
- Zest and juice the lemons.
- Whisk and gently heat the eggs, honey and zest in a saucepan.
- Add the lemon juice and coconut oil and continue to cook.
- Strain and store.
Finally, add some lids and store this healthier lemon curd in the fridge. It will keep for at least a week.
Make ahead and freeze
This is a recipe that can be made ahead of time. Lemon curd freezes successfully, too! I store it in small ½ or 1 cup Mason jars in the freezer.
How to Make Paleo Lemon Curd
Ingredients
- 1 tbsp Meyer lemon zest
- 3 eggs
- ¼ - ⅓ cup honey ¼ cup was a bit too tart for me, so I used ⅓
- ½ cup freshly squeezed Meyer lemon juice
- 6 tbsp coconut oil or grass-fed butter
Instructions
- Zest the lemons. You may need 2. Squeeze the juice, measure ½ cup and set 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.
- 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. Store in glass jars in the refrigerator. It will thicken as it cools.
Nutrition
These mini dessert shooter glasses are a fun way to serve tiny desserts, especially when you want "just a taste."
Stephanie says
Can I use another sweetener besides honey?...I'm on the keto diet.
Thank you 🙂
Flavour & Savour says
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 says
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.
Sara says
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 says
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!
jennifer says
I discovered this recipe on Pinterest and I'm excited to try it!
Flavour & Savour says
Hope you love it, too! Let me know when you get a chance how it turned out!
Emma Ralph says
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 says
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.
ronie says
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 says
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!
Nicole says
Found this on Pinterest. So easy and a perfect lemon curd. Made paleo rosemary short bread cookies! Perfect pairing!! Thank you!
Flavour & Savour says
Thanks Nicole! Glad you liked it, and yes, it is easy, isn't it! Those shortbread cookies sound yummy!
Kate says
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 says
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?