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    Home » 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 · 74 Comments

    Jump to Recipe Print Recipe
    How to Make Paleo Lemon Curd. Served in tiny pots with a strawberry.

    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!

    How to Make Paleo Lemon Curd, and why you should! Three small Mason jars filled with paleo lemon curd.
    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.

    Homemade Paleo Lemon Curd in tiny pots with fresh berries

    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,

    this Mini Meyer Lemon Parfait

    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!

    Gluten-Free Lemon Curd Tart with mixed berries close up view
    How to Make Paleo Lemon Curd, and why you should! Easy detailed instructions to make delicious lemon curd with no refined sugar. |www.flavourandsavour.com

    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.

    How to Make Paleo Lemon Curd, and why you should! Photos showing easy detailed instructions to make delicious lemon curd with no refined sugar. |www.flavourandsavour.com

    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.

    1. Zest and juice the lemons.
    2. Whisk and gently heat the eggs, honey and zest in a saucepan.
    3. Add the lemon juice and coconut oil and continue to cook.
    4. Strain and store.
    How to Make Paleo Lemon Curd, and why you should! Close up view of small Mason jars filled with Paleo Lemon Curd.

    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. Served in tiny pots with a strawberry.
    How to make paleo lemon curd and why you should |www.flavourandsavour.com

    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
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 149kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon 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 tablespoon 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

    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!

    These mini dessert shooter glasses are a fun way to serve tiny desserts, especially when you want "just a taste."

    « Fresh and Crisp Kohlrabi Winter Salad
    Meyer Lemon Mini Parfait »
    98226 shares

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. Patti

      May 13, 2017 at 8:27 am

      What if you don't have a sieve. Can you use cheese cloth or would it be to thick. I love your recipes and send them to my friends.

      Thanks

      Reply
      • Flavour & Savour

        May 13, 2017 at 2:31 pm

        Hi Patti,
        It's much too thick to be strained though cheesecloth. However, if you're really meticulous about stirring, you may not have to strain it at all! Thanks for sharing my recipes!

        Reply
    7. Bec

      March 25, 2017 at 8:11 pm

      5 stars
      Hi, would this recipe work with limes?

      Reply
      • Flavour & Savour

        March 25, 2017 at 10:55 pm

        Great question! I'm not sure, but I can't see any reason why it wouldn't. You may have to increase the sweetener a little. IF you try it, let me know! I'd love to hear the result.

        Reply
    8. Noelle

      March 23, 2017 at 5:06 am

      5 stars
      I'm so excited to try this! I've been wanting to make lemon curd but without the sugar. How long will it keep in a jar in the fridge? I can make 10 jars and eat it with everything...

      Reply
      • Flavour & Savour

        March 23, 2017 at 8:19 am

        Hi Noelle,
        It will last about a week in the refrigerator. If you read through the comments, you'll find that others have frozen it successfully, too. It never seems to last long enough around here to have some left over to freeze!

        Reply
    9. Sue

      December 28, 2016 at 4:31 am

      5 stars
      I use my OXO food mill to strain the lemon curd. Oh, this recipe is so good! I am going to make another batch today.

      Reply
      • Flavour & Savour

        December 28, 2016 at 8:58 am

        That's a great idea! I'm so glad you liked it. There are so many ways you can use it, too. Thanks for commenting!

        Reply
    10. Pamela Garcia

      December 06, 2016 at 7:06 pm

      First time making lemon curd. I was looking for something to do with all the lemons from my tree. Luckily they are Meyers and the curd turned out great. I didn't have a sieve to strain but was so meticulous in my stirring, I am proud to say I had no pieces of egg!!! Next batch I will strain . Great paleo recipe. Thinking this might make a nice little gift for some of my friends!!

      Reply
      • Flavour & Savour

        December 06, 2016 at 8:37 pm

        Hi Pamela, Thanks for letting me know about your success. And yes--I'm sure your friends would love receiving this as a gift. Thanks for commenting.

        Reply
    11. Janie

      November 23, 2016 at 9:46 am

      Really nice! I used my three little Meyer lemons from our indoor tree's first crop. Had far less zest than called for, but it turned out really lemony. Made it in a double boiler instead of directly on the stovetop and it was nice and creamy without any cooked egg bits. I'll be making this again and again! Thank you!!!

      Reply
      • Flavour & Savour

        November 23, 2016 at 11:39 am

        Lucky you with fresh home-grown Meyer lemons! So glad you like it and that it turned out well for you. Using a double boiler is a great idea. Thanks for commenting!

        Reply
    12. European

      November 11, 2016 at 8:28 am

      4 stars
      Love the idea for this recipe but could you clarify what a "tablespoon" is for me? Preferably in a real measure like metric volume or weight but if thats not an option could you tell me if it's a flattened tablespoon or a heaping one?

      Reply
      • Flavour & Savour

        November 11, 2016 at 5:46 pm

        Sure--I use a flattened tablespoon in my recipes, which is equivalent to 15 ml. Hope this helps!

        Reply
    13. Cathy

      October 06, 2016 at 7:39 pm

      5 stars
      I'm visiting with my daughter and family for a few weeks to help out with cooking, housework, and childcare following the birth of her new baby. While we were planning menus, she said that she would like me to make some lemon merengue tarts, not something I usually bake. She looked up a recipe for lemon curd and gave it to me. When I opened up the recipe, I was surprised and delighted to see that it was yours! Naturally, the tarts turned out great!

      Reply
      • Flavour & Savour

        October 06, 2016 at 7:46 pm

        Oh that's wonderful! Thanks for sharing that story. That's so exciting that you have a new grandchild! Enjoy every precious moment.

        Reply
    14. lathy

      June 19, 2016 at 5:07 pm

      I just made your recipe, and it was delicious! Thank you! I did add a meringue and my husband and I both loved it warm!

      Reply
      • Flavour & Savour

        June 19, 2016 at 8:58 pm

        Ooooh! Adding meringue is a fabulous idea! Lemon meringue pie, without the crust! Thanks for sharing your success.

        Reply
    15. Suzy

      May 09, 2016 at 4:07 pm

      Hi - I have a bunch of egg yolks to use up after making an Italian meringue buttercream. Can I use only yolks in this recipe?

      Reply
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    Elaine from Flavour and Savour

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    I create delicious gluten-free recipes that everyone can make. I’m here to show you that 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!

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