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!

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 feeling the citrus love a 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 too sweet.

That said, I had to make my own to satisfy the craving because nothing store-bought would satisfy the tart lemon curd I wanted. Luckily, it was so easy to make myself. I was enjoying spoonfuls of (hot) lemon curd in less than 20 minutes!

I made citrus curds a while back, but I’d forgotten how simple and easy they are. Squeezing the lemons was the most tedious part of the whole process. That was probably only because I had little farmers market lemons.

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!

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.

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!

Please do not try to make lemon curd with store-bought lemon juice. It 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, which provided the perfect sweetness. I like my curd tart without too much sweetness, and the honey flavor complemented the lemon perfectly. You can add a touch more if you like sweeter lemon curd.

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!

How do you make Paleo Lemon Curd?

To make it, 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 bubble and become thick enough to hold the trail of your whisk. Once it’s thickened to your preference, remove it from the heat. Then, strain out any egg bits that may have cooked and let it cool in the fridge to thicken.

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 kept my lemon curd a bit thinner so I could drip and drizzle it on everything. I’ve had it in a smoothie bowl, drizzled on oatmeal, and…lots on a spoon. I’m 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 to be 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 :)

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!
Rachel Conners

Paleo Lemon Curd

5 from 6 reviews
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!
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Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 1 1/2 cups

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.
    ½ cup fresh lemon juice, 2 teaspoons finely grated fresh lemon zest, ⅓ cup honey, 3 large eggs, 6 tablespoons ghee OR coconut oil
  • 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.
  • Store in an airtight container in the refrigerator for up to 2 weeks. You can also freeze for up to a year. See Notes for freezer instructions.

Notes

How to freeze lemon curd

After making the lemon curd, cool it completely. Transfer it to airtight containers, leaving about 1/2 inch of headspace (it will expand when frozen). Seal tightly and label with the date.
When you want to use frozen lemon curd, thaw overnight in the refrigerator (not at room temperature). Stir well after thawing, as some separation might occur. Use as you would fresh lemon curd.
The texture may differ slightly after freezing, but the flavor should remain excellent.
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