This paleo lemon curd is honey-sweetened and uses whole eggs, meaning you’re not stuck with a load of egg whites!
So here’s another recipe from the archives. Like I mentioned in my mini peanut butter cheesecakes post, my sense of taste has been muted since November. Until it’s back at 100%, I can’t develop anything new.
I’ve gone to the doctor and she just said that postnasal drip was causing my loss of taste. For 3 1/2 months. Non-stop. I don’t know if I buy that. Anyone had this happen before?
But on to this lovely paleo lemon curd!
When organic lemons are on sale (here’s why you want to buy your lemons organic if using the zest), I go wild and buy several pounds of them. I zest them and then freeze the zest in a small glass jar.
That way I don’t have to obsess over finding cheap organic lemons later in the year. I don’t often bake lemon-flavored recipes outside of the winter but it’s comforting to know that I could if I wanted to.
When you have a few dozen zested lemons sitting around, you need to find a use for them quickly before they start to shrivel up and get hard (and possibly moldy). This paleo lemon curd is here to help with that!
It wasn’t made intentionally paleo but it turned out that way. I wanted to create a honey-sweetened lemon curd just because the amount of white sugar I found in other recipes was kind of absurd.
Absurd just like in the last recipe I posted 😂 – these gluten-free chocolate cupcakes. Although to be fair, you can cut the amount of sugar in half and use honey. So at least there’s an option!
I’m sure they all those other sugary lemon curds taste wonderful – I just don’t need a cup of sugar in my lemon curd.
And because I didn’t need a ton of egg whites taking up room in the fridge, I used whole eggs. It worked!
I’ve made this recipe a few times using different methods. The easiest and my favorite way was just to mix everything together in a pot and cook it until thickened. No need to whip eggs or separate them or any of that.
If separating eggs is no biggie for you, you have to try my paleo blueberry muffins! They’re still my favorite muffins after several years.
I did like the effect that running it through a food mill had! Smoother lemon curd = better.
The honey taste in this lemon curd wasn’t super strong, but you can taste it. I haven’t tried maple syrup (or any other sweeteners) but I wouldn’t recommend it.
Honey is so much thicker and really perfect here. If you’re super sensitive to gluten, you might want to check out my post here – Is Honey Gluten-free?
I used coconut oil to keep it dairy-free, but if you don’t need this lemon curd to be paleo, you could also use regular unsalted butter.
I’ve tried veganizing this recipe so many times. It failed. There’s just not a good egg sub in a recipe like this.
I’ve also tried making other vegan lemon curd recipes I found and didn’t like them so I don’t even have a recommendation for you. Sorry. :/
Although this paleo lemon curd recipe is super easy, it can be ruined quickly – if you walk away! If you’re not paying attention, the lemon curd can go from perfect to a nasty, cooked egg mess in moments. So don’t get distracted.
If you try it out, I’d love to hear what you think! Feedback makes me so happy. :) If you need something to put it on, try these gluten-free vegan lemon scones.
Paleo Lemon Curd (honey-sweetened)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 1 cup
- 3 large (50 grams each, out of shell) eggs
- 1/4 cup (80 grams) honey
- zest of 2 lemons (about 1 tablespoon)
- 1/4 cup (56 grams) refined1 coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free)
- 1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice
- Mix together the eggs, honey and lemon zest in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
- Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
- Once melted, stir in the lemon juice.
- Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 5-10 minutes. It's ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
- Place a strainer or food mill over the storage container you want to store the curd in. Strain it and then let it cool completely.
- Store in an airtight container in the refrigerator for up to one week.
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