Savory Lotus

simple clean eats + healthy treats

By 66 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Easy Lemon Curd (paleo)

Jump to Recipe

Easy Lemon Curd (paleo)| savorylotus.com

Every time I think of lemons, my mouth waters.  Tangy and tart.  I love them.  And I especially love them in desserts.  And here’s the easiest lemon desert of them all:  Lemon Curd.

I have always wanted a prolific lemon tree in my yard.  One that puts out huge, delicious lemons all year ’round.  I once had a neighbor who had a Meyers lemon tree like that.  Biggest lemons you ever saw.  And best tasting as well.

Unfortunately, I live in an unusual micro climate in Northern California.  Citrus does NOT like it here.  We get a slight frost all winter long that prevents lemon trees from being very productive here.  I have tried to cover them up.  I have attempted to shelter them.  I am a pretty good gardener, but it is not happening.   No one in my neighborhood has a single citrus tree.  But drive 2 miles away, and my dear friend, Kathleen has a huge lemon tree with several orange and tangerine trees.  That’s Northern California for ya.  Micro climates.

Anyway~ back to the lemons.  Yes, I love them.  Ad yes, I like to make desserts out of them.  Here is the easiest and possible the yummiest dessert I know how to make out of lemons: Lemon Curd.  It’s a thick, silky-smooth spread or topping that can be eaten by itself or poured over any other dessert that makes you happy.  It’s slightly tart and a little bit sweet.  I HIGHLY recommend using Meyers lemons if you can get your hands on some.

Easy Lemon Curd (dairy free, paleo) ~ savorylotus.com

And best of all:  It’s super easy to make.  In less than 10 minutes, you can be licking the spoon of your delicious, creamy lemon curd.  I hope that you enjoy it!

signature heart

 

 

 

P.S.  If you love this lemon curd, be sure to check out my Luscious Lemon Tarts using this recipe.

Print
Easy Lemon Curd (paleo)| savorylotus.com

Easy Lemon Curd (paleo)

★★★★★ 4.6 from 9 reviews
  • Author: Katja from Savory Lotus
  • Yield: 1 and 1/2 cups 1x
Print
Scale

Ingredients

  • 2 eggs
  • 2 egg yolks
  • 1/3 cup raw honey (like this)
  • 1/2 cup fresh lemon juice (Meyer lemons are the BEST)
  • zest from 2 lemons
  • pinch of unrefined sea salt (I use this one)
  • 6 TBS coconut oil (like this) or ghee (like this) (I used half and half)

Instructions

  1. In a small pan, whisk together eggs, yolks, honey, lemon juice, salt and zest. Add fat of choice and turn heat to low.
  2. Cook on low until fat is completely melted, stirring constantly.
  3. Turn heat to medium and continue to cook and stir until mixture thickens ~ about another 5-7 minutes. You will know it is done when tiny little bubbles begin to come to the surface.
  4. Immediately strain through a sieve and refrigerate. The curd will thicken even more when it sets.

Click HERE to PIN THIS!

Easy Lemon Curd (paleo) - savorylotus.com

Do you have a favorite lemon recipe.  Tell me about it in the comments below!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  2. I simply adore lemon treat too, and this is making MY mouth water too!! I am eager to try this! Thanks for sharing it with us on Allergy Free Wednesday, and remember to be featured, you have to have a link back to the party in your post! Love your pictures too!

    Reply

    • Tessa! Yes, I will link back. Sorry! My folks have been in town for a week and I’m WAY behind! I totally spaced. I love your Allergy Free Wednesday! 🙂

      Reply

  7. Love this! Made it yesterday and am already having it on my raisin toast for breakfast!
    Has anyone tried freezing this recipe? The more traditional recipes using sugar freezes well but I’m not sure about this one. TIA!

    Reply

    • I haven’t tried freezing this as my family eats it up right away. If you do try, pretty please let me know. Thanks for leaving feedback. I really appreciate it. Glad you enjoyed it!

      Reply

  9. This is wonderful! Thank you 🙂 as I’m completely sugar free I subbed the honey with 6T pure erythritol and it turns out awesome.

    ★★★★★

    Reply

    • The lemon zest gives it a nice lemony flavor that I don’t think you will get fro just the juice. You could definitely try but it will not be very lemony. 🙂

      Reply

  12. hi i just made your lemon curd recipe today and i was wondering for how long can i keep it in the fridge?

    Reply

  13. Great recipie. I made it without any of the fat just to see how it would come out. It was delicious and creamy.

    Reply

  16. Thid is a thought out review, its wordy but detailed.
    I realized I was out of butter and tried water buffalo ghee. I normally make a classic lemon curd and I found there to be a few differences.

    1: Because ghee is basically clarified butter, you you have you have the you have the oil youhavetheoilbit not the fat so in that I found found the found the curd found the curd to be less silky. I also noticed the flavor was ever so slightly different but couldn’t put my finger on it, it very slight.

    2: Normally I just love honey but in this case it made the curd taste ever so slightly medicinal to me, bad is too strong, but not for me.

    3: It seemed slightly thinner as well, and less rich. Perhaps more eggs would make it more to my liking.

    4: Being a chef, I’m always looking for how how to balance the element. Acid cuts through fat which is normally a good thing. The issue here is that because the acid is higher than the fat you end up with a flavor that doesn’t have much relief. It’s very lemony on the palette. I do love lemon and perhaps that’s not an issue for some things this would be added to but it was to for me, it was slightly unbalanced.

    It was fun trying it though. Thanks for the recipe!

    ★★★★★

    Reply

  28. I love lemon curd ! I love it so much I’d dip sweet potato fries into lemon curd. Your recipe is so simple and easy to put together. Now I’ll use yours instead !

    ★★★★★

    Reply

  34. Hi I love lemon curd. I was concerned about using erythritol.Most is made from gmo corn glucose. Thanh for your great recipes.

    Reply

  35. Since we’ve been eating Paleo I still like to make sweets and I made this last night. I doubled the recipe so it took a bit longer to cook and we love it! I found a deal on Meyer lemons (.99lb) and bought 9 pounds worth! ?. My husband ate a portion while it was still warm and wanted more. Love this recipe, it is a keeper!

    Reply

  36. I used 1/2 and 1/2 ghee/coconut oil too. There were small white particles in the end product. Have you ever seen that? Maybe a bit of egg white?

    Reply

    • This can happen if the eggs are not stirred enough or the heat was too high and the egg whites cooked too fast. When you strain out the curd at the end, these little egg white pieces will just strain out. Happens to be occasionally. No biggie. Try slightly lower heat next time and stir stir stir. 🙂

      Reply

  37. I made this for 2nd time and also used a batch to make your tart recipe – everything was absolutely delicious!!! As someone on an auto-immune protocol, it is amazing to have GF DF SF recipes that actually taste amazing. Thank you, thank you!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.