JANUARY SPECIAL: Get 2 pounds FREE Wild Alaskan Salmon! My favorite online butcher is giving away free salmon this month from the pristine waters of Bristol Bay, Alaska. Some of the best salmon I've had!! Get the details at BUTCHER BOX.
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.
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!
P.S. If you love this lemon curd, be sure to check out my Luscious Lemon Tarts using this recipe.
PrintEasy Lemon Curd (paleo)
- Yield: 1 and 1/2 cups
Ingredients
Instructions
- In a small pan, whisk together eggs, yolks, honey, lemon juice, salt and zest. Add fat of choice and turn heat to low.
- Cook on low until fat is completely melted, stirring constantly.
- 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.
- Immediately strain through a sieve and refrigerate. The curd will thicken even more when it sets.
Click HERE to PIN THIS!
LOVE LEMON? MORE LEMON RECIPES:
- Lemon Panna Cotta (dairy free)
- Paleo Lemon Bars
- Paleo Lemon Blueberry Poke Cake
- Preserved Meyer Lemons
- Lemon Pudding Cake
- Soothing Cold and Flu Elixir
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.
This looks delicious! I’ve never tried to make it, but this looks easy! I will have to try it 🙂
If you’re interested, I’d love to have you share this recipe at Naturally Sweet Tuesdays! http://livingfree.aubreecherie.com/2014/05/introducing-naturally-sweet-tuesday-new-blog-carnival-link-up/ Thanks for considering 🙂
All the best, ~Aubree
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!
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! 🙂
I love lemon curd and this recipe looks fantastic 🙂
★★★★★
Seriously? OMG. I’m making this tonight, it’s my mans absolute favourite.
I didn’t know it was so easy to make lemon curd. Looks delish and GORGEOUS photo!
Love that this is easy and looks delicious!
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!
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!
yes am just eating some now that has been frozen made with coconut oil
★
OMG Thank you for sharing this recipe, it was WONDERFUL!
On my “make often” list!
Thanks again
oh, yay! Glad you liked it!
This is wonderful! Thank you 🙂 as I’m completely sugar free I subbed the honey with 6T pure erythritol and it turns out awesome.
★★★★★
I’m so glad that you liked it! Thanks for the sub info. And thanks for coming by!
Hello, do I have to use Lemon rind? i only have organic lemon juice.
Thanks so much,
Yoli
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. 🙂
Could you use olive oil as a substitute for the coconut oil?
Olive oil will give you a totally different flavor and consistency. You could try it but I can’t guarantee the result. 🙂
hi i just made your lemon curd recipe today and i was wondering for how long can i keep it in the fridge?
Hi, Laura! Our gets eaten up pretty quickly around here, but my guess would be 5-7 days in the fridge. Hope you enjoy it!
Great recipie. I made it without any of the fat just to see how it would come out. It was delicious and creamy.
Is straining necessary?
Straining removes the zest, giving the curd a nice smooth texture. It’s a personal preference, I guess. 🙂
I always thought it was too hard to make- this sounds easy! cant wait to try it!!!
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!
★★★★★
Subbed in some lime juice and added a sliced chile. Highly recommended! Thanks for a great recipe!
★★★★★
I’ve never made lemon curd before! This is way easier than I was imagining! Thank you!
★★★★★
Right!?! So easy!
I love lemon curd! It tastes so good on so many things, especially biscuits in the morning. Yum. I love this easy and healthy version!
Oh, lemon curd and biscuits. I need to try that!!
I love the vibrant color of this lovely delight!
Thanks, Hannah!
This looks like a perfect Spring-time treat. Thanks for sharing!
I know! Like sunshine in a jar!
My dear, I also love lemons – they are so tantalizing and fresh they remind me that lots of sunshine is on the way.
Hi, Kelly! Lemons remind me of sunshine too. I’m so ready for some summer sunshine!
Katja, this looks so good. I’m completely loco for all things lemony 🙂
Me, too! I need to make this again soon!
I absolutely LOVE homemade lemon curd! It’s one of my favorite things, especially during the spring. I love that you use Meyer lemons too. Yum!
★★★★★
I could eat this EVERY day!!
Lemon curd is one of my ultimate weaknesses, it’s just so good, and that beautiful yellow color looks like bottled sunshine!
★★★★★
Yes! Total sunshine!!
I absolutely love lemons and every recipe- sweet or savory- that they’re in. This curd looks thick, creamy and delicious! I have to try it!
I’ve never made lemon curb, can you believe it! Now it’s on my to-do list! Thanks!
It’s so good! You will be so happy that you did!
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 !
★★★★★
I love it so much too!!
Gorgeous! I absolutely adore lemon curd!
I’ve never made lemon curd before but this looks so freaking tasty! Can’t wait to try!
It’s so easy! You won’t believe it!
This would be such an insanely great topping on the Blueberry Almond Scones that I just posted! <3
Yes, that would be insanely delish! I really need to make those!!
Love this recipe, lemon curd is so delicious and decadent without being full of refined sugars
It’s my fav!!
OMG Katja – I am so lemon curd obsessed – cannot wait to try out your recipe! It looks utterly stunning 🙂
Hi I love lemon curd. I was concerned about using erythritol.Most is made from gmo corn glucose. Thanh for your great recipes.
Yay! Glad you found it. Enjoy!
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!
Yay! So happy to hear that you liked it. I love love lemon curd. Meyer lemons are the best!!
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?
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. 🙂