This Paleo Lemon Curd is easy to make, super silky, and perfectly tart. It’s a refined sugar-free honey-sweetened curd 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.
What do you need to make this Paleo Lemon Curd?
This recipe only requires 5 ingredients!
- Freshly squeezed lemon juice
- Lemon zest
- Honey or maple syrup
- Eggs
- Ghee or coconut oil
Because there are so few ingredients, you’ve got to use the good stuff!! Make sure all of your ingredients are fresh and high quality for the best results.
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 sweeter lemon curd.
How do you make this Paleo 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 my lemon curd a bit 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 :)
PrintPaleo Lemon Curd
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 1 1/2 cups 1x
Ingredients
- 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
Instructions
- 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.
- Category: Dessert
Laura | Tutti Dolci says
So pretty! Great minds think alike with our lemon posts today :). Your lemon curd would be perfect in my coffee cake!
Dani says
Thank you!!! I used to make so much with lemon curd before I went Paleo, amd certainly before hubby became diabetic! This is do wonderful and such a treat!! Thank you again! Going to make a batch right now!
Rachel says
I hope that you and your husband love it, Dani! I’d love to hear what you think :)
Gayle @ Pumpkin 'N Spice says
What a gorgeous curd, Rachel! I’ve never made my own before, but now I need to start. I love that silky texture and flavor. I think I would just eat this with a spoon, looks amazing!
Rachel says
Thanks so much Gayle! I’m so surprised you’ve never made curd before – seems like you’d be a pro :) you need to whip up a batch!!
Ashley - The Recipe Rebel says
Just one of the reasons I can’t work in a coffee shop — I’m too self conscious! Lol. Lemon curd is one of my favorites and this looks amazing!
Rachel says
Haha! Sometimes I need to get out and be with other humans :) people are always asking what I’m editing though, lol! Thanks so much, Ashley.
[email protected] says
haha definitely happens to me!! I usually start talking to my dog :) I swear I’m not crazy!! ANYWAY this lemon curd is gorgeous!! And it sounds just perfect!
Rachel says
Hahaha I should start talking to mine to get some inspiration! Thanks so much Ashley :)
Cristina says
I’m making my son a lemon curd and chocolate cake for his birthday and I’m using this recipe for the curd! Yum!
Rachel says
I’d love to try the Energy Bomb, if you could include that :)
Debs says
Love this version. Living in the UK people can get quite personal about their curd, and I too find them usually too sweet. I’ll give this a go for sure!
Rachel says
Tart curds are definitely the best, thanks so much Debs! Hope you love it.
Lynne - Australia says
Love this curd..as you say a hint of tart..but wonderful! Have not made curd for many years. This will be a regular treat! Thank you.
Rachel says
So glad you’re enjoying it Lynne, thanks for your feedback!
Cath says
How long does this keep in the fridge?
Rachel says
It should keep for a few weeks in the fridge, or you can keep it in the freezer for a few months. Enjoy!
leslie says
Soooo delicious!!! I made it with ghee, no coconut oil, just followed the recipe and it came out fantastic!
★★★★★
Rachel says
So thrilled that you’re loving it, Leslie! Thanks for your feedback.
Maddie says
I halfed the recipe as i only plan on using it with my homemade yogurt. It turned out wonderful and no sugar!
Bakerita | Rachel Conners says
So glad you’re enjoying it, Maddie!!