This paleo lemon curd is honey-sweetened and uses whole eggs, meaning you’re not stuck with a load of egg whites!
So here’s another recipe from the archives. Like I mentioned in my mini peanut butter cheesecakes post, my sense of taste has been muted since November. Until it’s back at 100%, I can’t develop anything new.
I’ve gone to the doctor and she just said that postnasal drip was causing my loss of taste. For 3 1/2 months. Non-stop. I don’t know if I buy that. Anyone had this happen before?
But on to this lovely paleo lemon curd!
When organic lemons are on sale (here’s why you want to buy your lemons organic if using the zest), I go wild and buy several pounds of them. I zest them and then freeze the zest in a small glass jar.
That way I don’t have to obsess over finding cheap organic lemons later in the year. I don’t often bake lemon-flavored recipes outside of the winter but it’s comforting to know that I could if I wanted to.
When you have a few dozen zested lemons sitting around, you need to find a use for them quickly before they start to shrivel up and get hard (and possibly moldy). This paleo lemon curd is here to help with that!
It wasn’t made intentionally paleo but it turned out that way. I wanted to create a honey-sweetened lemon curd just because the amount of white sugar I found in other recipes was kind of absurd.
Absurd just like in the last recipe I posted 😂 – these gluten-free chocolate cupcakes. Although to be fair, you can cut the amount of sugar in half and use honey. So at least there’s an option!
I’m sure they all those other sugary lemon curds taste wonderful – I just don’t need a cup of sugar in my lemon curd.
And because I didn’t need a ton of egg whites taking up room in the fridge, I used whole eggs. It worked!
I’ve made this recipe a few times using different methods. The easiest and my favorite way was just to mix everything together in a pot and cook it until thickened. No need to whip eggs or separate them or any of that.
If separating eggs is no biggie for you, you have to try my paleo blueberry muffins! They’re still my favorite muffins after several years.
I did like the effect that running it through a food mill had! Smoother lemon curd = better.
The honey taste in this lemon curd wasn’t super strong, but you can taste it. I haven’t tried maple syrup (or any other sweeteners) but I wouldn’t recommend it.
Honey is so much thicker and really perfect here. If you’re super sensitive to gluten, you might want to check out my post here – Is Honey Gluten-free?
I used coconut oil to keep it dairy-free, but if you don’t need this lemon curd to be paleo, you could also use regular unsalted butter. And if you’re looking for some dairy-free cookies to use this curd in, then these gluten free alfajores look great!
I’ve tried veganizing this recipe so many times. It failed. There’s just not a good egg sub in a recipe like this.
I’ve also tried making other vegan lemon curd recipes I found and didn’t like them so I don’t even have a recommendation for you. Sorry. :/
Although this paleo lemon curd recipe is super easy, it can be ruined quickly – if you walk away! If you’re not paying attention, the lemon curd can go from perfect to a nasty, cooked egg mess in moments. So don’t get distracted.
If you try it out, I’d love to hear what you think! Feedback makes me so happy. :) If you need something to put it on, try these gluten-free vegan lemon scones.
Paleo Lemon Curd (honey-sweetened)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 1 cup
Ingredients
- 3 large (50 grams each, out of shell) eggs
- 1/4 cup (80 grams) honey
- zest of 2 lemons (about 1 tablespoon)
- 1/4 cup (56 grams) refined1 coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free)
- 1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice
Directions
- 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.
- Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
- Once melted, stir in the 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
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
73 comments on “Paleo Lemon Curd (honey sweetened and so creamy!)” — Add one!
1 comment is awaiting moderation!
I absolutely love your lemon curd. I eat and entire jar of it in one sitting.
Have you ever tried making passionfruit curd using the same recipe but substituting the lemon for Passionfruit?
I’m so glad that you liked it! I, unfortunately, haven’t. Passionfruit is very rare around here, so I haven’t done anything with it. If you do try it, please let me know how it goes. :)
I doubled the batch used coconut oil, and it’s wonderful, I’m so glad I found your recipe. Long story short was paleo for a year, had to move my mom in and went back to that yummy mid western food, since I’m taking care of her and can’t drastically change her foods, but I’m trying to get me back on track and this recipe is so great. So thank you
You’re welcome! I’m so glad that you enjoyed it. :) Thanks for your feedback!
So delicious!!
Made a double recipe and used a large pot and large glass bowl as a double-boiler for my non-reactive pot. It took a bit longer (15 min) and I kept a close eye with lots of stirring….perfecto!
Your recipes are a no-brainer for me when it comes to deciding who to trust out there in internet land :)
(I have made way too many recipes off the internet that I am quite sure were never tested)
I know you test your recipes and also appreciate all the cooking tips and caveats you provide :)
THANK YOU from North Idaho
The Paleo lemon curd turned out so delicious and luscious, the taste is outstanding! I used the clearest honey I could find from a local farm supplier and vegan butter. I also ended up using 3 tablespoons extra of lemon juice. It is superb! Now I’m trying to find a Paleo shortbread type of shell.
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( I’m really glad that you enjoyed the curd! It’s interesting that you used even more lemon. That must be quite puckery! Thanks a ton for your comment and sorry again.
Has anyone tried freezing this? If so, is the texture unaltered once thawed?
I haven’t tried it but my guess is that it would freeze well (I just googled it and everything I read says that it freezes well). I’d experiment by just freezing a little the first time, in case I’m wrong.
Hey, we love this recipe. We stopped all of our homemade yogurt with a spoonfull, it is anazing!
Really want to know if you have Any tips for adapting this to a raspberry curd?
I’m so glad you like it! I think it’d require reworking the whole recipe. I think it’d be easier just to find a raspberry curd recipe. Sorry about that! It sounds like a yummy idea, though.
Holy moly! Super delicious I ate it straight with a spoon! But acts as a laxative I don’t know why but after a couple of bites I rushed to the bathroom :D
Haha. Well I hope you can control yourself! :D Thanks for your comment! I’m so happy you liked it.
It takes a good while for any ingested item to cause any issue in the lower intestines – there is no such thing as an immediate laxative. So your reaction was probably to something you had eaten earlier.
Love love love this recipe! Made it for my mama and now she requests it from me all the time. Yesterday I made it again, but instead of lemons I used Blood Oranges. OMG… game changer. So good and so easy. Thanks for bringing this wonderful creation into the world!
– Sarah
Oh my gosh. I’m totally trying that! Or maybe with regular oranges since blood oranges are a little hard to find. Thanks a bunch for the tip and your comment! I’m so happy that your mom and you like the curd. :)
Erin, you are an absolute princess!!! Just found your site, made the lemon curd yesterday and it is out of this world! Now i am in the process of making the gluten free lemon thumbprint cookies😄 thank you for all these fantastic recipes! It is not easy to be gluten and lactose intolerant and a cookie monster at the same time! Keep them coming please!!!!
Aww, thanks! I’m so happy you like the curd and I hope you’re enjoying the thumbprints! Cookies are pretty much my favorite so you can expect lots more GF + DF cookie recipes. :) Thanks so much for your comment!
Do you think I could sub maple syrup for the honey?
I haven’t tried it but I’m thinking it wouldn’t. It’s so much thinner than honey and I think it’d affect the texture. Sorry about that!
I do it al the time and it works great! Plus, this recipe is a favorite of ours. We make it at least once a week!
Oh, that’s interesting! Does it taste maple-y? Thanks for your comment! I’m happy to hear that you’ve been enjoying the curd. :)
I am so so so sooooo glad I came upon your recipe. No butter or sugar! I have made this curd three times in the past week. And I am making some right now for a cheesecake. I made this curd for a lemon cake and a pie and some cupcakes. It is by far the best curd I have ever tasted! My mother loooooves it too, and my brother didn’t even know it was homemade ? Thank you so much for sharing .
Ps. Can it stay in a jar unrefrigerated? thanks.
Wow! Three times? I’m so happy you liked it! I bet this would be amazing on top of some cheesecake. :) And it unfortunately has to be refrigerated (sorry for not seeing your question and comment until now!). I’m pretty sure it’d go bad quickly at room temperature due to the eggs. Thanks a ton for your feedback!
A family member’s recent diagnosis of diabetes changed a lot of my cooking & we thought Lemon Curd was gone forever. Then I found your recipe; so simple & SO delicious (I used agave) … Im telling you, a heavenly chorus kicked in at tasting! Thanks SO much .. on to more, more, MORE of your recipes!
I’m so happy that you found a lemon curd recipe your family could enjoy! An agave version sounds delicious. :) I’ll have to try that. Thanks so much for your kind comment and I hope you’ll like the other recipes just as much!
Its after midnight here in Europe, Im waiting on my lemon bars to bake. I made them with you lemon curd. This lemon curd is the first I ever made, it is out if this world! Im not trying out another recipe! I quadrupled the recipe so I still have about 3 cups of curd left in the fridge! Thank you!!! Ill be making these for my husband as soon as I get back to Louisiana.
I’m so happy that the lemon curd came out well! You must really love curd to have made three cups. ;) I hope the bars came out well, too! Thanks so much for the feedback and have a safe journey back to Louisiana!
Eating this by the spoonful! And on french toast with vanilla yogurt! And more by the spoonful! Now to be honest, I used 3x the lemon juice but not quite twice the eggs and who knows how much coconut oil and honey. I used the method Dallas suggested which worked very well. It is so delicious. Thank you for the recipe! I wouldn’t have ever tried replacing the butter and sugar without you.
Haha. It sounds like you made up your own recipe. ;) But I’m happy that mine was a good base and that it came out well for you! Thanks so much for your feedback. :)
I don’t think so because coconut oil and butter are solid when refrigerated and olive oil isn’t. I think it’d be a runny mess (though I could be wrong :))
Do you have to strain the lemon curd or can you just bottle it .
Oh, no. I’m so sorry I missed this comment! I’m probably too late but you strain it to get out any little lumpy egg bits. You don’t have to do it but I prefer my curd to be totally smooth. As far as bottling goes, I have to admit that I don’t have any experience with that or canning so I’m no help there. Sorry again!
This recipe was awesome!
For even less sugar, I used Rice Malt syrup instead of the honey and it was just as good.
That’s a great idea! Thanks for the feedback. :)
Yum, yum and yum!!!
Haha. I take it that you liked it? ;)
So much that I keep making it. I also am using rice malt instead of honey and just as good. Thank you.
Rice malt?! That’s interesting. Good to know that that works and that you keep making the bars! :)
Do you think I could make this with just the egg yolks? I have another recipe I want to try that uses egg whites.
I’m really not positive but I think it’d work. Let me know how it goes if you try it! :)
Question: Do I use the portion left in the strainer, or the portion that goes through the strainer for the curd?
You use the portion that goes through the strainer for the curd. :) The part that doesn’t make its way through the curd will be the yucky eggy stuff. I hope you’ll enjoy the curd!
Hi Erin, I made the sugar and butter loaded curd from a recipe I had, then got your email about your honey curd. I had to try it! I actually used organic coconut oil and didn’t notice a coconut-y flavor. It was just as good as the sugar and butter laden recipe I had made, and I felt better eating it knowing it had better ingredients! It tasted so good! I just bought another big bag of lemons, so I’ll be making your lemon curd again this week.
Thanks for all the wonderful recipes you post. It makes a real difference to those of us who still want sweets, but without the guilt!
Ooh! That’s great to know that there’s no coconut flavor with unrefined coconut oil. And I’m super happy to hear that it was as good as the butter / sugar version! I haven’t had regular curd in years so that comment is very, very helpful. :) Thanks again for your feedback and the rating! I really appreciate it. :)
And I’m so happy that you appreciate the slightly less guilt-inducing sweets! Thanks for the nice comment. :)
Hi, I made this a month a go or so and it was delicious, I’ve been waiting to make it again, I just wanted to check if I could freeze it?
Thank you so much for this recipe, I eat dairy, wheat and sugar free and this was perfect :)
M
I’m so happy you liked it! I haven’t tried freezing it but I don’t see why it wouldn’t freeze well. I think as long as you give it a good stir after thawing, it’ll be great. Thanks so much for the feedback and rating! :)
I just finished making this. I didn’t have any fresh lemon so I used store bought rather than fresh lemon juice and added 10 drops of Lemon essential oil in place of the zest.
Yummmmmm! thank you for a sugar free recipe
Yay! I’m so happy that you liked it, Jess! Good to know that lemon essential oil works in place of the zest. :) Thanks so much for the feedback!
I just love all of your healthy recipes…especially the grain free ones!! I plan to use this lemon curd for a lemon meringue pie with an almond flour crust! Thank you!!!
Thank you, Allison! That pie sounds awesome. :) And I’ve got a lot more grain-free recipes coming up. Sorry it’s been a while!
I’ve seen lemon curd in the stores and I have no idea what I would use it for… But the color of this is so bright and beautiful!
I have some recipes coming up with it! Then you’ll know what to do. :)
So sorry for the slow reply, Pamela! Thanks a bunch for your suggestions. :) I especially love the idea with the angel food cake. I hope that you’ll enjoy the curd!
I’ve made this twice and both times I’ve ended up dancing around my kitchen licking the spoon. Thank you, thank you, thank you.
Oh, thank you! So happy to have received some feedback on this one. :) I’m thrilled that you liked it and to hear that it causes fits of dancing. :D Thanks again for the feedback and the rating!
Oooh, yum! I just love lemon curd :) With coconut oil and honey? Awesome!
Yup! Isn’t it all fancy and stuff? :)
I love homemade lemon curd and especially love that you used the whole eggs, I hate separating eggs!
Me too! So messy and kind of a pain in the butt.
Ohhh, lemon curd. How I love thee. Thanks for reminding me about one of my favorite dessert picker-uppers, Erin! Best to make it this time of year, when citrus is at its best.
Haha. I should have totally referred to this curd as an upper. Because it really is.
Yum, I love lemon curd! This looks delicious and I love how simple it is to make. Thanks for sharing :D
And thank you for commenting! :)
Desserts with lemon curd are a favorite around here! Love that you use honey as the sweetener!
Same here! And thank you, Jessica! :)
Lemon curd is one of my favorites – I love the tartness and sweetness to it!
Thanks, Katrina! :)
It sounds easy and looks so beautiful and smooth!
Thanks, Medeja! :)
I love lemon curd and really love using honey to sweeten things, can’t wait to try this!
Oh! How about lemon curd to sweeten things?! I’ll have to try that! :)