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
Jessica Robinson says
We love everything lemon in our household. This lemon curd looks so creamy and delicious!
Kate says
YUM! I've been looking for a good Lemon Curd recipe for some time. Cant wait to try this! I love using it in tarts and parfaits!
Luci says
This looks really easy and tasty. I will have to make this soon. Thank you for sharing this.
jacquee | i sugar coat it! says
Lemon curd is my jam!! The perfect jar to escape in these much cooler days!
Sues says
Ooh I can see why you make this so often... I'd want to put it on everything, too!
Jacque says
What a delightful dessert! Perfect for a little bit of summer this holiday season!
Diana says
Love how colourful this lemon curd is! It looks very delicious
Helene says
your lemon curd looks like sweet pudding! =) I can imagine a dollop full of this right now with some bread. I never made my own lemon curd, but looks like its about time to change that
Katie | HealthySeasonalRecipes says
I like the simplicity of the way you make curd. I have only ever done it in a double boiler and this seems much easier!
Bintu | Recipes From A Pantry says
I love lemon curd - this looks so fresh and tasty! Will definitely have to give this a try
Vicky @ Avocado Pesto says
This looks amazing and can totally work for both brunch and dessert. And I need to invest in a proper microplane zester I'm always using a regular grater!
Dahn says
I am obsessed with lemon curd. It is a dangerous thing for me to make because I can't stop eating it! This is a great recipe, lemon curd is always better when it is made with egg yolks instead of whole eggs.
Elaine @ Dishes Delish says
I love lemon curd! Your lemon curd looks fabulous and what a gorgeous color! I love dolloping it on everything. I will be trying your recipe real soon!
Matt @ Plating Pixels says
I totally forgot how much I like lemon curd! Gonna make this soon.
Alyssa says
This looks amazing! The curd came out to be such a beautiful yellow!
Emily says
This dessert looks so yummy! I love the bright colors too!
Caitlin Patton says
Never heard of this before! It looks interesting, definitely pinning this to try later!
Lauren says
This looks so good!
Chantal says
I've never heard of this before but it looks amazing with the fruit. I'll have to try this one day.
Justine Y @ Little Dove says
Oh wow, that looks amazing!, seriously, it looks like the freshest, best lemon curd I've ever seen!