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–+ servings
spoon digging into clear jar of curd with eggs in the back

Paleo Lemon Curd (honey sweetened and so creamy!)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 5 minutes
Cook Time 10 minutes
This paleo lemon curd is honey-sweetened and uses whole eggs, meaning you're not stuck with a load of egg whites afterwards!

Ingredients

  • 3 large eggs 50 grams each out of shell
  • 1/4 cup (80 grams) honey
  • 1 tablespoon lemon zest I used 2 lemons
  • 1/4 cup (56 grams) refined coconut oil or regular unsalted butter; use coconut oil for paleo / dairy-free, see notes
  • 1/3 cup + 1 tablespoon (94 ml) lemon juice freshly squeezed

Instructions

  • 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.
    3 large eggs, 1/4 cup (80 grams) honey, 1 tablespoon lemon zest
  • Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
    1/4 cup (56 grams) refined coconut oil
  • Once melted, stir in the lemon juice.
    1/3 cup + 1 tablespoon (94 ml) 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.

Notes

  • Do not use unrefined coconut oil unless you want your lemon curd to taste coconutty!
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • This recipe yields about 1 cup of curd. The nutrition information is calculated based on a serving size of 1 tablespoon per serving.

Nutrition

Serving: 1 tablespoonCalories: 58kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 12mgPotassium: 21mgFiber: 0.1gSugar: 5gVitamin A: 45IUVitamin C: 3mgCalcium: 6mgIron: 0.2mgNet Carbs: 5
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤