This Paleo Lemon Curd is easy to make, super silky, and perfectly tart. It’s a refined sugar free honey-sweetened recipe made with just five ingredients. It’s perfect to drizzle on pancakes or waffles, swirl into your yogurt, use it in baked goods, or just eat it with a spoon!
I’ve been sitting here staring at the blank screen for a few minutes now, wondering what to type. I’m in a coffee shop and the guy next to me keeps giving me weird looks, cause I’m just sitting here staring, not doing anything…soooo I had to start typing something. (Bloggers – this happens to you too, right?!)
Since I don’t have anything wildly exciting or revolutionary to talk about, we’ll focus on the delicious topic at hand: silky smooth, perfectly tart paleo lemon curd.
I’ve been feeling the citrus love a whole lot more this year, and I was craving lemon curd recently – which is not usual for me. I usually am not about sweet citrus flavored things, so most curds are way too sweet for me.
That said, I had to make my own to satisfy the craving, cause nothing store-bought would satisfy the tart lemon curd I wanted. Luckily, it was so easy to make myself and I was enjoying spoonfuls of (hot) lemon curd in less than 20 minutes.
I’ve made curds before, a while back, but I’d forgotten just how simple and easy it is to make them. Squeezing the lemons was the most annoying part of the whole process, and that was probably only because I had little farmers market lemons.
This recipe only requires 5 ingredients: freshly squeezed lemon juice, lemon zest, honey, eggs, and ghee (or coconut oil). Because there’s so few ingredients, you’ve got to use the good stuff.
Please do not try to make lemon curd with store bought lemon juice – I’m cringing just thinking about it! It just doesn’t compare to freshly squeezed lemon juice in terms of flavor. Plus, you need fresh for the zest :)
I used some raw organic honey, and it provided the perfect amount of sweetness. I like my curd tart without too much sweetness, and the honey flavor complimented the lemon perfectly. You can add a touch more if you like a sweeter lemon curd.
To make it, just whisk together all the ingredients except for the ghee, and heat them over medium heat. Once they’re warmed up, add the ghee so it melts right in. You can also use coconut oil if you prefer – I ended up using half and half of each because I was almost out of ghee.
After heating for a few minutes, the curd will start to bubble and get thick enough to hold the trail of your whisk. Once it’s thickened to your preference, take it off the heat, strain out any egg bits that may have cooked, and let it cool down in the fridge to thicken up.
I kept mine thinner so I could drip and drizzle it on all the things. I’ve had it on a smoothie bowl, drizzled on oatmeal, and uh…lots on a spoon. Also planning a few more recipes using this lemon curd to share soon, so whip up a batch so you’re READY!
This Paleo Lemon Curd is an easy recipe that turns out an incredibly luscious and silky lemon curd that’s not too sweet, and not too tart. If you’re a lemon lover, you’ll want to put it on everything! Enjoy :)
Remember to #bakerita if you try the recipe!
Paleo Lemon Curd
- ½ cup fresh lemon juice
- 2 teaspoons finely grated fresh lemon zest
- ⅓ cup honey
- 3 large eggs room temperature
- 6 tablespoons ghee OR coconut oil
Whisk together juice, zest, honey, and eggs in a 2-quart heavy saucepan. Once it’s warm, whisk in the ghee or coconut oil and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6-8 minutes.
Pour through a fine mesh sieve into a bowl to get out any cooked egg bits.
Cover the top of the lemon curd with plastic wrap and chill until cold, at least 1 hour.