Honey Sweetened Lemon Curd

This Honey Sweetened Lemon Curd is a Paleo twist on the classic British dessert spread. It is so easy to make and is delicious as a filling for grain free tarts!

 I fell in love with lemon curd when my family and I went to the UK last summer.  It was a whirlwind tour and that spanned from London to Edinburgh. Here's a shot of us on the London Eye.  My husband has been taking selfies long before they were a "thing".  He's notorious for grabbing random cameras and leaving his signature shot.

One of my favorite moments in England was when we had a traditional English Tea in York, complete with scones, clotted cream, and lemon curd.

I had no idea that lemon curd was so easy to make!  My version is sweetened with honey instead of sugar, and is made with coconut oil.  If you tolerate dairy, you could use grass-fed pasture-raised butter instead of the coconut oil.

If you can find ripe meyer lemons, they make great lemon curd because they are already naturally sweeter than regular lemons.  If this curd is too tart for you, you can add additional honey to taste.

I started with raw honey and coconut oil that was already melted because I was worried that the eggs would cook before the honey and coconut oil became liquid.  I just zapped them in the microwave for about 20 seconds. Be sure that the honey and coconut oil are not too hot or they will cook the eggs.

I use this Honey Sweetened Lemon Curd recipe to make my Grain Free Lemon Tartlets:

It is also delicious spread on my Grain Free Ginger Cookies:

For step-by step instructions with photos, scroll down past the recipe.

Print Recipe

Honey Sweetened Lemon Curd

Ingredients

• 2 large eggs
• 2 egg yolks
• 1/4 cup raw honey (melted if solid)
• ½ cup fresh lemon juice
• 6 Tbs coconut oil or grass fed butter, (melted)
• 1 tsp lemon zest
• 1/8 tsp fine grain sea salt
• ½ tps pure vanilla extract
• I recommend using organic ingredients when possible.

Instructions

• In a heavy saucepan over a medium burner, whisk together the eggs, egg yolks, and the melted honey until well combined. (Make sure the honey is not too hot or it will cook the eggs.)
• Add the melted coconut oil, lemon juice, salt, and zest, and whisk until well combined. (Make sure the coconut oil is not too hot or it will cook the eggs.)
• Whisk constantly for about 5 minutes. The mixture will begin to lightly simmer and thicken.
• Use a spatula to scrape the curd into a sieve over a bowl.
• Use the spatula to push the curd through the sieve. You will have lots of solid bits left in the sieve.
• Whisk vanilla extract into the strained curd.
• Cool, and then cover and refrigerate. The curd will continue to thicken as it cools.
• If the curd is too tart, add additional honey to taste.
• Covered lemon curd will keep for about a week in the refrigerator.

Step-by step instructions with photos:

In a heavy saucepan over a medium burner, whisk together the eggs, egg yolks, and the melted honey until well combined. (Make sure the honey is not too hot or it will cook the eggs.)

Add the melted coconut oil, lemon juice, salt, and zest, and whisk until well combined. (Make sure the coconut oil is not too hot or it will cook the eggs.)

Whisk constantly for about 5 minutes. The mixture will begin to lightly simmer and thicken.

Use a spatula to scrape the curd into a sieve over a bowl.

Use the spatula to push the curd through the sieve. 

You will have lots of solid bits left in the sieve.

Whisk vanilla extract into the strained curd.

Cool, and then cover and refrigerate. The curd will continue to thicken as it cools.

If the curd is too tart, add additional honey to taste.

Covered lemon curd will keep for about a week in the refrigerator.