Paleo Lemon Curd
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!
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.