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By Katja Heino 66 Comments
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Easy Lemon Curd (paleo)

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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!

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

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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
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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.

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Easy Lemon Curd (paleo) - savorylotus.com

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

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Filed Under: Condiments and Such, Desserts

Reader Interactions

Comments

  1. Aubree Cherie @ Living Free says

    May 28, 2014 at 7:26 am

    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

    Reply
  2. Tessa@TessaDomesticDiva says

    June 1, 2014 at 7:40 pm

    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
    • Katja says

      June 1, 2014 at 9:35 pm

      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
  3. Ashley says

    July 1, 2014 at 5:55 am

    I love lemon curd and this recipe looks fantastic 🙂

    ★★★★★

    Reply
  4. Sarah says

    July 1, 2014 at 8:22 am

    Seriously? OMG. I’m making this tonight, it’s my mans absolute favourite.

    Reply
  5. Arsy says

    July 2, 2014 at 8:38 am

    I didn’t know it was so easy to make lemon curd. Looks delish and GORGEOUS photo!

    Reply
  6. Tina @ OhSnapLetsEat.com says

    July 4, 2014 at 10:59 am

    Love that this is easy and looks delicious!

    Reply
  7. Mary says

    July 19, 2014 at 6:30 pm

    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
    • Katja says

      July 20, 2014 at 10:32 pm

      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
      • Sue Story says

        April 7, 2018 at 1:52 pm

        yes am just eating some now that has been frozen made with coconut oil

        ★

        Reply
  8. Chantal Rogers says

    August 13, 2014 at 6:13 pm

    OMG Thank you for sharing this recipe, it was WONDERFUL!

    On my “make often” list!

    Thanks again

    Reply
    • Katja says

      August 19, 2014 at 10:48 pm

      oh, yay! Glad you liked it!

      Reply
  9. Linda says

    August 20, 2014 at 5:42 pm

    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
    • Katja says

      August 21, 2014 at 2:31 pm

      I’m so glad that you liked it! Thanks for the sub info. And thanks for coming by!

      Reply
  10. Yoli says

    August 30, 2014 at 7:56 pm

    Hello, do I have to use Lemon rind? i only have organic lemon juice.

    Thanks so much,

    Yoli

    Reply
    • Katja says

      August 31, 2014 at 6:26 pm

      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
  11. Koko says

    October 20, 2014 at 9:04 pm

    Could you use olive oil as a substitute for the coconut oil?

    Reply
    • Katja says

      October 21, 2014 at 10:06 am

      Olive oil will give you a totally different flavor and consistency. You could try it but I can’t guarantee the result. 🙂

      Reply
  12. laura says

    May 12, 2015 at 3:10 pm

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

    Reply
    • Katja says

      May 12, 2015 at 3:21 pm

      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!

      Reply
  13. Gavin says

    June 22, 2015 at 5:21 pm

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

    Reply
  14. Erin says

    March 9, 2016 at 7:11 pm

    Is straining necessary?

    Reply
    • Katja Heino says

      March 11, 2016 at 7:25 am

      Straining removes the zest, giving the curd a nice smooth texture. It’s a personal preference, I guess. 🙂

      Reply
  15. Brandy says

    June 21, 2016 at 6:10 am

    I always thought it was too hard to make- this sounds easy! cant wait to try it!!!

    Reply
  16. Michelle says

    June 29, 2016 at 10:28 pm

    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
  17. Lisa says

    September 25, 2016 at 9:22 am

    Subbed in some lime juice and added a sliced chile. Highly recommended! Thanks for a great recipe!

    ★★★★★

    Reply
  18. Renee Kohley says

    March 20, 2017 at 10:02 am

    I’ve never made lemon curd before! This is way easier than I was imagining! Thank you!

    ★★★★★

    Reply
    • Katja Heino says

      March 21, 2017 at 9:23 am

      Right!?! So easy!

      Reply
  19. Michele Spring says

    March 21, 2017 at 3:44 pm

    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!

    Reply
    • Katja Heino says

      March 22, 2017 at 10:13 am

      Oh, lemon curd and biscuits. I need to try that!!

      Reply
  20. Hannah Healy says

    March 21, 2017 at 6:24 pm

    I love the vibrant color of this lovely delight!

    Reply
    • Katja Heino says

      March 22, 2017 at 10:13 am

      Thanks, Hannah!

      Reply
  21. Carrie Forrest says

    March 21, 2017 at 6:31 pm

    This looks like a perfect Spring-time treat. Thanks for sharing!

    Reply
    • Katja Heino says

      March 22, 2017 at 10:13 am

      I know! Like sunshine in a jar!

      Reply
  22. Kelly Bejelly says

    March 21, 2017 at 6:39 pm

    My dear, I also love lemons – they are so tantalizing and fresh they remind me that lots of sunshine is on the way.

    Reply
    • Katja Heino says

      March 22, 2017 at 10:12 am

      Hi, Kelly! Lemons remind me of sunshine too. I’m so ready for some summer sunshine!

      Reply
  23. STACEY CRAWFORD says

    March 23, 2017 at 10:27 am

    Katja, this looks so good. I’m completely loco for all things lemony 🙂

    Reply
    • Katja Heino says

      March 23, 2017 at 1:20 pm

      Me, too! I need to make this again soon!

      Reply
  24. Emily @ Recipes to Nourish says

    March 24, 2017 at 9:40 am

    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!

    ★★★★★

    Reply
    • Katja Heino says

      March 25, 2017 at 2:20 pm

      I could eat this EVERY day!!

      Reply
  25. Kari - Get Inspired Everyday! says

    March 24, 2017 at 10:20 am

    Lemon curd is one of my ultimate weaknesses, it’s just so good, and that beautiful yellow color looks like bottled sunshine!

    ★★★★★

    Reply
    • Katja Heino says

      March 25, 2017 at 2:20 pm

      Yes! Total sunshine!!

      Reply
  26. Jessica DeMay says

    March 24, 2017 at 5:43 pm

    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!

    Reply
  27. Cristina Curp says

    March 24, 2017 at 6:01 pm

    I’ve never made lemon curb, can you believe it! Now it’s on my to-do list! Thanks!

    Reply
    • Katja Heino says

      March 25, 2017 at 2:14 pm

      It’s so good! You will be so happy that you did!

      Reply
  28. ChihYu says

    March 24, 2017 at 6:28 pm

    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
    • Katja Heino says

      March 25, 2017 at 2:14 pm

      I love it so much too!!

      Reply
  29. Becky Winkler says

    March 26, 2017 at 8:09 pm

    Gorgeous! I absolutely adore lemon curd!

    Reply
  30. Real Food with Dana says

    March 27, 2017 at 8:12 am

    I’ve never made lemon curd before but this looks so freaking tasty! Can’t wait to try!

    Reply
    • Katja Heino says

      April 1, 2017 at 9:25 pm

      It’s so easy! You won’t believe it!

      Reply
  31. Rachel says

    March 27, 2017 at 9:49 am

    This would be such an insanely great topping on the Blueberry Almond Scones that I just posted! <3

    Reply
    • Katja Heino says

      April 1, 2017 at 9:25 pm

      Yes, that would be insanely delish! I really need to make those!!

      Reply
  32. Vanessa woozley says

    March 27, 2017 at 2:08 pm

    Love this recipe, lemon curd is so delicious and decadent without being full of refined sugars

    Reply
    • Katja Heino says

      April 1, 2017 at 9:23 pm

      It’s my fav!!

      Reply
  33. Georgina Young says

    March 28, 2017 at 8:23 am

    OMG Katja – I am so lemon curd obsessed – cannot wait to try out your recipe! It looks utterly stunning 🙂

    Reply
  34. Marilyn Allen says

    August 6, 2017 at 8:03 am

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

    Reply
    • Katja Heino says

      August 7, 2017 at 9:07 pm

      Yay! Glad you found it. Enjoy!

      Reply
  35. Teri says

    February 15, 2018 at 8:58 am

    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
    • Katja Heino says

      February 26, 2018 at 12:46 pm

      Yay! So happy to hear that you liked it. I love love lemon curd. Meyer lemons are the best!!

      Reply
  36. Chris says

    March 28, 2018 at 11:26 am

    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
    • Katja Heino says

      April 2, 2018 at 11:59 am

      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. Rebecca says

    July 24, 2019 at 2:33 pm

    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
    • Katja Heino says

      July 31, 2019 at 6:56 pm

      I’m so glad you liked it. I love this recipe too. So easy and tasty.

      Reply

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* butternut squash (about 3 pounds)- peeled and shredded
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* 1 tsp salt
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