This Paleo Lemon Curd is just plain delightful. The sunshine-hued sweet blends the creaminess of butter, the tartness of citrus, and the richness of egg yolk to make a treat fit for high tea. Or eating right out of the bowl while you sit in sweatpants on the couch. I won’t judge you.
Brunch or Dessert?
I whip up a batch of this Paleo Lemon Curd nearly every month because both the fella and I love it so much. I also really appreciate when you can’t distinguish whether something is a brunch food or a dessert, and this Lemon Curd recipe falls squarely in that category. It’s lovely layered in a parfait with berries or granola, swirled into ice cream, and on top of scones, shortbread, and pancakes.
Make easy work of zesting lemons
If you want to make things easy on yourself, I highly suggest you invest in a microplane as it will make a much quicker job of zesting lemons. For years I zested lemons and other fruit on a traditional fine grater and hated every second of it until I finally broke down and bought a microplane. I have this one from Amazon and use it weekly. As of this posting, it’s about $9 and it takes up very little space in your pantry drawer. I zest the lemon peel right into a storage container that I keep in my freezer, so if I’m feeling extra lazy when I make a batch, I generally have enough stored to just skip that step.
A note for special diets
This Paleo Lemon Curd is refined sugar-free and friendly for Paleo and SIBO diets. If you’d like to make this more Keto-friendly, the honey may be swapped for Stevia.
I have played around with this recipe a lot to get it to the correct consistency and flavor. I prefer to use raw honey when I make it, which necessitates 8 large egg yolks (I know!) to get it to set properly. If you are swapping out the honey for the Stevia equivalent, I find that 6 egg yolks work well.
Stored properly in the refrigerator, this Paleo Lemon Curd should keep for about a week.
Yield 2 cups
- 1/2 cup ghee (or unsalted butter if not strict Paleo)
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1/4 cup raw honey
- 8 egg yolks
- Melt butter over low heat.
- Remove butter from heat and whisk in lemon juice, lemon zest, and honey until well-incorporated.
- Add egg yolks and return to low heat, whisking continuously until curd begins to thicken.
- Remove from heat and strain through a fine mesh strainer into a glass storage bowl, using your whisk to help move the curd through the strainer.
- Let your mixture cool before popping in the fridge.
The curd will thicken slightly in the fridge and will become slightly more granular as it cools. Give it a quick stir before spooning onto other dishes and it will be velvety smooth.
If you prefer to use Stevia in place of honey, I find that the curd thickens nicely with only 6 eggs.
Courses Breakfast & Brunch, Dessert
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 19 g
Saturated Fat 8 g
Cholesterol 217 mg
Sodium 70 mg
Total Carbohydrates 11 g
Sugars 9 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.