If you love lemon anything, this paleo lemon curd is about to become your new pantry staple. Bright, tangy, silky smooth, and naturally sweetened with raw honey — it tastes like spring in a jar. And the best part? It comes together in about 30 minutes with just 6 simple ingredients.
Whether you’re spreading it on scones, swirling it into yogurt, or spooning it straight from the jar (no judgment here!), this lemon curd delivers the kind of punchy, buttery flavor you’d expect from a classic recipe — without the refined sugar or conventional butter.
Heads up: I have a few upcoming recipes that use this lemon curd as a base, so I highly recommend making a batch ahead of time and keeping it in your fridge. You’ll want it ready!
Why You’ll Love This Paleo Lemon Curd
- Paleo & gluten-free — no refined sugar, no dairy
- Naturally sweetened with honey for a clean, rounded sweetness
- Rich and buttery thanks to ghee — dairy-free and delicious
- Made with just 6 real-food ingredients
- Ready in about 30 minutes — prep and cook included
- Keeps in the fridge for up to 2 weeks
Ingredients You’ll Need
This recipe makes approximately 3½ cups of lemon curd, serving 10–12.
- 1 cup fresh lemon juice — freshly squeezed makes a big difference here
- 1 cup honey — raw honey works beautifully; Shannon Farms is a favorite
- 3–4 tsp lemon zest — adds extra brightness and depth of flavor
- 4 whole eggs — room temperature for best results
- ¼ tsp vanilla baking salt — balances the sweetness and enhances lemon flavor
- ½ cup vanilla bean ghee — or ghee of your choice; this gives it that classic richness
How to Make Paleo Lemon Curd
- Set up your strainer. Place a fine mesh sieve over a heat-proof bowl and set it aside. You’ll use this at the end to get that perfectly smooth, silky texture.
- Combine your ingredients. In a 3-quart saucepan, whisk together the lemon juice, honey, lemon zest, eggs, and vanilla baking salt until well combined.
- Cook and stir. Place the saucepan over medium heat. Stir continuously until the curd thickens — this takes about 5 to 10 minutes. Don’t walk away! Constant stirring prevents the eggs from scrambling.
- Strain the curd. Pour the hot curd through your fine mesh sieve, using the back of a spoon to push it through. This removes any bits of cooked egg or zest for a beautifully smooth result.
- Stir in the ghee. Add the ghee to the warm strained curd and stir well until fully melted and combined.
- Cool and store. Pour into a non-reactive, airtight container. Let it cool slightly before transferring to the refrigerator. Use within 2 weeks for optimal consistency.
Tips for the Best Lemon Curd
- Room temperature eggs matter. Cold eggs can cause the mixture to cook unevenly. Take them out of the fridge 30 minutes before starting.
- Don’t rush the heat. Medium heat and patience is the key. Too high and you risk scrambled eggs in your curd.
- Fresh lemon juice only. Bottled lemon juice won’t give you the same vibrant flavor. Freshly squeezed is essential for this recipe.
- Yield varies. You should get approximately 3½ cups, but this can vary depending on the size of your eggs.
Ways to Use Your Paleo Lemon Curd
Once you have a jar of this in your fridge, you’ll find yourself reaching for it again and again. Here are a few of my favorite ways to use it:
- Spread on scones or toast
- Swirled into yogurt or whipped cream
- Used as a filling for tarts, cakes, or pastries
- Spooned over fresh berries or fruit salad
- Eaten straight from the jar with a spoon (truly the best option)
Storage & Make-Ahead Tips
Store your lemon curd in a non-reactive, airtight container in the refrigerator. It keeps well for up to 2 weeks, though in our house it never lasts that long! For best consistency, always use within that 2-week window. I don’t recommend freezing, as the texture can change once thawed.
Sun-Kissed Paleo Lemon Curd (Naturally Sweetened with Honey)
Difficulty: Easy15
minutes20
minutesIngredients
1 cup Lemon Juice, fresh
1 cup Honey
3 – 4 tsp Lemon Zest
4 whole Eggs, room temperature
1/4 tsp Vanilla Baking SALT – can sub standard salt
1/2 cup Vanilla Bean Ghee – 4th & Heart, or ghee of choice
Directions
- Set a fine mesh sieve over a heat proof bowl, set aside.
- Place the lemon juice, honey, zest, eggs and salt in a 3 qt saucepan, whisking well to combine.
- Stir continuously over medium heat until thickened, you’re looking for “fat bubbles” coming up through the hot curd.
- Pour the hot curd through the mesh sieve, using the back of a spoon to push it through and strain.
- Add the ghee to the warm curd and stir well to combine. Pour into a non reactive, air tight container and cool slightly before storing in the refrigerator. Use within 2 weeks for optimal consistency.
Notes
- You should get approximately 3½ cups of lemon curd, it may vary depending on the size of your eggs.
Frequently Asked Questions
Is lemon curd paleo?
Traditional lemon curd is made with butter and refined sugar, which aren’t considered paleo. This version swaps in ghee (clarified butter) and raw honey, making it grain-free, refined sugar-free, and fully paleo-friendly.
Can I use a different sweetener?
Honey is the best match for this recipe as it complements the citrus flavor beautifully. Maple syrup could work as a substitute but will slightly change the flavor profile.
Why do I need to strain the curd?
Straining removes any bits of cooked egg white or zest, giving you that perfectly smooth, professional-quality texture. It’s an extra step that’s absolutely worth it!
Can I use regular butter instead of ghee?
Yes! If you’re not strictly dairy-free, regular unsalted butter works well here. The ghee is what keeps this recipe paleo and dairy-free.
More Recipes You’ll Love
Since you’re making a batch of lemon curd, here are a few of my recipes that pair perfectly with it:
- Blueberry Scones with Lemon Curd
- Lemon Curd Sweet Rolls with Berries
- Lemon Curd Linzer Cookies (Paleo/Gluten Free)
- Lemon Curd Muffins (Paleo/Gluten Free)
Made this recipe? I’d love to see it! Tag me on Instagram and drop a comment below — your feedback means the world and helps other readers find this recipe too. ☀️🍋
