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 and 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. 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. If you're looking for a good citrus juicer, this is the one I use.
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.
Stored properly in the refrigerator, this Paleo Lemon Curd should keep for about a week.
Paleo Lemon Curd
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Breakfast & Brunch, Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
Description
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.
Ingredients
Instructions
- 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.
Notes
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.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: ¼ cup
- Calories: 190
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Carbohydrates: 11 g
- Protein: 3 g
- Cholesterol: 125 mg
Keywords: lemon, honey, lemon curd
Would it be possible to use maple syrup in place of the honey? Looks delicious!
I'm unsure of the result with maple syrup, but this recipe is on my list to reshoot, so I will make sure to try it and will update the post with my notes on using maple syrup at that time. Let me know if you have good results with this!
I have made jam quite often, but I have never made lemon curd. So many things I could use it for too. Thank you for sharing!
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Mmm I love lemon curd and this paleo version sounds awesome! It looks so delicious too!
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My Grandmother makes the best lemon curd I have ever tasted! but she won't give up the recipe so I'm going to try this one. It looks superb.
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This comment made me smile because my mom was the same way as your grandmother about a few of her most popular recipes. I hope you love this version!
What a gorgeous curd, Jenni! I’ve never made my own before, but now I need to start. I love that silky texture and flavor. I think I would just eat this with a spoon, looks amazing!
★★★★★
It's hard to keep from eating the whole batch with a spoon. I hope you give give this recipe a try!
I love lemon curd very much and I could eat it with a spoon. This sound so delicious. Perfect as a filling for tarts and pies too.
★★★★★
I love making homemade lemon curd! There are so many fabulous pastries that are taken to the next level with a dollop or two of this delicious treat. Thanks so much for sharing your delightful recipe!
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I've always bought lemon curd - now I'm inspired to try and make it myself! Beautiful photos!
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This is way random, I was just wondering what lemon curd even was and then boom, here you are! I need it for an upcoming recipe so thanks!
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I love lemon curd! There are so many things you can do with it, and it's so delicious! This looks beautiful.
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I just love lemon curd and this recipe sounds amazing and I love the beautiful yellow!
We love to eat lemon curd with pastries and as a filling in cakes. This one would be perfect for either of those. It looks silky smooth and easy to make!
★★★★★
Love Lemon Curd!!! especially, during the summer time! It is so refreshing and works well for breakfast and dessert!)
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I love homemade lemon curd and I can eat it outta a jar with a spoon. This looks perfect. Rich, creamy with such a pretty color. So many possibilities with this one.
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I love a good lemon curd! Great idea to use ghee here too. I love all these neat ideas that I am learning. 🙂 This lemon curd looks perfectly creamy and dreamy!