Home-Made Paleo Lemon Curd

Lemon Curd

Lemon curd is a preserve with a thick consistency, made from lemons, butter, eggs, and sugar. But I made a paleo version, I used coconut oil and honey instead of butter and sugar. You can see it just has a few key ingredients. I suggest making it at home instead of buying it at the supermarket, because it’s very easy and fast to make it and it is healthy, with no unwanted stuff in it. It is no problem to change of amount of honey if you like it sweeter or less sweet. If you want it thicker, add an extra egg yolk.

Lemon curd is very popular in the UK, Canada and the United States since 19th century but it’s originally English. It’s possible to make fruit curds from any fruit that can be juiced like berries, orange, mango or passion fruit but the most common curds are from lemon.

Commercially manufactured curds often contain additional preservatives and thickener, which I never use in it. It has to be stored in the fridge at all times because it’s cooked with a lot of eggs. You can keep it in airtight container in the fridge at least 2-3 weeks.

There are lots of delicious uses with lemon curd. The most popular is as a topping on scones, waffles, cakes, cookies or filling in tart, crepes and in layered glass desserts. It is not usually eaten on its own, but I like to eat it by spoon. Lemon curd is a very good base to make lemon sauce for duck breast.

I definitely recommend, actually no, I insist you use organic lemon, because its peel has not been treated with any chemical wax, it’s natural and we will need 2 tbsp zest in our curd. I also use organic eggs, because the chickens are raised outdoors without added drugs or chemicals.

Home-Made Paleo Lemon Curd

Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Servings: 400 ml jar

Ingredients

  • 4 large eggs
  • 100 ml honey
  • 120 ml coconut oil melted
  • 120 ml lemon juice about 2 lemons, but depends on their size
  • 2 tbsp lemons zest about 2 lemons
  • 1 pinch salt

Instructions

  • Put all ingredients into small pan and whisk them. Be careful, not to make the melted coconut oil hot, because the egg will be scrambled!
  • Cook the mixture on medium low heat for about 10 minutes, until thickened. Stir constantly, otherwise it will be not creamy. Do not boil it!
  • When it is thick and creamy, pour the lemon curd into a jar.
  • Leave it to cool down, then put into the fridge.
  • Serve with scones, use as a tart, pie, cookies and cakes filling.