• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flavour and Savour
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Gluten-Free Desserts
  • Main Dishes
  • Healthy Salad Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Gluten-Free Desserts
  • Main Dishes
  • Healthy Salad Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Gluten-Free Desserts » How to Make Paleo Lemon Curd

    How to Make Paleo Lemon Curd

    Published: Jan 28, 2015 · Modified: Jul 9, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 80 Comments

    Jump to Recipe Print Recipe
    Lemon curd in small Mason jars.
    Image with text overlay for Paleo Lemon Curd.
    Text over image of Paleo Lemon Curd.

    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!


    3 glasses of paleo lemon curd, one with a strawberry.

    *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  Â½ 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

    Ingredients for paleo lemon curd: lemon zest and juice, honey, coconut oil, and eggs.
    • 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.
    A tiny jar of lemon curd with blueberries and strawberries in the background.

    🔪 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.

    1. Zest and juice the lemons.
      Zesting a lemon with a microplane.
    2. In a medium saucepan, whisk the eggs, then add honey and lemon zest.
      Whisking ingredients for lemon curd in a saucepan.
    3. 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.
      Step 2 to prepare lemon curd, add honey and coconut oil.
    4. 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.
      Lemon curd thickening in a saucepan.
    5. Strain through a sieve to remove the lemon zest and any bits of eggs that may have cooked.
      Straining lemon curd through a sieve.
      Pour into jars and let it cool completely. Add lids and store this healthier lemon curd in the fridge.
    Lemon curd in small Mason jars.

    🍽 What to do with lemon curd

    Lemon curd is incredibly versatile! Here are recipes and delicious ideas for what to make with lemon curd:

    1. 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.
    2. 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!
    3. Use it as a topping or filling for this One-Bowl Flourless Lemon Almond Cake. You won't believe it's gluten-free.
    4. Top these Gluten-free Vanilla Cupcakes with a swirl of homemade lemon curd. Delicious with strawberry shortcake!
    5. Use as a topping for pavlova. It adds the perfect tangy contrast to sweet meringues.
    6. 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.
    7. Fill tiny tart shells to make these Lemon Tarts with Blueberries.
    8. Layer it with yogurt and granola for a healthy and delicious parfait. A healthy breakfast!
    9. Add a dollop of lemon curd to ice cream or sorbet for a tangy twist.
    10. Spread it on toast, muffins, scones, or biscuits for a tangy and sweet breakfast treat.

    Frequently asked questions

    What are Meyer lemons?

    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!Meyer lemons.

    Can I use sugar in this recipe instead of honey?

    You can substitute an equal amount of sugar for the honey in this recipe, but it won't be paleo-friendly.

    Can I substitute butter for coconut oil to make lemon curd?

    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

    3 glasses of paleo lemon curd, one with a strawberry.

    How to Make Paleo Lemon Curd

    Make your own preservative-free paleo-friendly lemon curd in a few minutes in your own kitchen.
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 149kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    microplane
    medium saucepan
    whisk
    sieve

    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.

    Notes

    Lemon curd will keep in the fridge for up to a week.
    Freeze it in airtight containers for up to 3 months.

    Nutrition

    Serving: 0.25cup | Calories: 149kcal | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 31mg | Potassium: 30mg | Vitamin A: 120IU | Vitamin C: 2.7mg | Calcium: 12mg | Iron: 0.4mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. Hannah

      March 25, 2023 at 3:04 pm

      5 stars
      Eggs + coconut oil + honey ... we've deemed this to be an acceptable breakfast food 🙂 🙂

      Reply
      • Elaine

        March 25, 2023 at 4:07 pm

        Absolutely, Hannah! Start your day on a cheerful, lemony note!

        Reply
    2. Diane L

      January 29, 2023 at 1:34 pm

      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)?

      Reply
      • Elaine

        January 29, 2023 at 4:55 pm

        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!

        Reply
    3. Barb

      December 20, 2022 at 11:03 am

      What do you suggest if I cannot find the Meyer lemons?

      Reply
      • Elaine

        December 20, 2022 at 12:20 pm

        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!

        Reply
    4. Susy

      March 07, 2022 at 2:27 pm

      5 stars
      Great recipe! My tip to you; My batch got a little lumpy but I use my immersion blender and boom! It got super smooth!

      Reply
    5. Sue

      March 01, 2022 at 8:18 pm

      Does the coconut oil need to be melted (and slightly cooled) before adding to the curd mixture?

      Reply
      • Elaine

        March 02, 2022 at 12:09 pm

        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!

        Reply
    6. Kate

      June 28, 2020 at 1:28 pm

      5 stars
      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.

      Reply
      • Flavour & Savour

        June 28, 2020 at 2:30 pm

        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?

        Reply
    7. Nicole

      July 07, 2019 at 12:23 pm

      5 stars
      Found this on Pinterest. So easy and a perfect lemon curd. Made paleo rosemary short bread cookies! Perfect pairing!! Thank you!

      Reply
      • Flavour & Savour

        July 07, 2019 at 12:51 pm

        Thanks Nicole! Glad you liked it, and yes, it is easy, isn't it! Those shortbread cookies sound yummy!

        Reply
    8. ronie

      November 19, 2018 at 9:15 pm

      5 stars
      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.

      Reply
      • Flavour & Savour

        November 19, 2018 at 9:26 pm

        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!

        Reply
    9. Emma Ralph

      March 11, 2018 at 7:17 pm

      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?

      Reply
      • Flavour & Savour

        March 11, 2018 at 9:17 pm

        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.

        Reply
    10. jennifer

      February 16, 2018 at 2:27 pm

      I discovered this recipe on Pinterest and I'm excited to try it!

      Reply
      • Flavour & Savour

        February 16, 2018 at 3:30 pm

        Hope you love it, too! Let me know when you get a chance how it turned out!

        Reply
    11. Sara

      July 31, 2017 at 7:50 am

      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?

      Reply
      • Flavour & Savour

        July 31, 2017 at 8:23 am

        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!

        Reply
    12. Stephanie

      July 06, 2017 at 6:01 am

      4 stars
      Can I use another sweetener besides honey?...I'm on the keto diet.
      Thank you 🙂

      Reply
      • Flavour & Savour

        July 06, 2017 at 9:02 am

        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!

        Reply
      • Jackie

        December 29, 2017 at 1:22 pm

        5 stars
        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.

        Reply
    13. Noelle

      June 13, 2017 at 4:27 pm

      5 stars
      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

      Reply
      • Flavour & Savour

        June 13, 2017 at 4:30 pm

        I'm so glad you liked it as much as I do! Thanks for commenting.

        Reply
    « Older Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Find the perfect recipe

    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. Gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

    Popular Posts

    • Two mugs of affogato coffee.
      How to Make an Affogato Coffee Dessert
    • baked lemon chicken thighs on a platter with lemon wedges
      Easy Baked Lemon Chicken
    • Rhubarb compote in a small bowl with a spoon.
      Sugar-Free Rhubarb Compote or Stewed Rhubarb
    • Overhead view of air fryer honey garlic chicken wings served with celery sticksl
      Honey Garlic Chicken Wings - Air Fryer

    The Best Barbecues!

    • Greek Lemon Chicken Kabobs on a cutting board with lemon slices
    • two glasses of grilled pineapple strawberry sangria with fresh berries.
    • A spoonful of teriyaki sauce in a small Mason jar.
    Brands that feature Flavour and Savour.

    Footer

    ↑ back to top

    About

    About Me

    Privacy Policy

    Accessibility Statement

    Newsletter

    SIGN UP HERE

    for weekly recipes and tips!

    Contact

    Contact me

    Use of Recipes and Images

    As an Amazon Associate, I earn from qualifying purchases. Copyright © 2015 - 2023