Paleo Meyer Lemon Curd is healthy, sweet, little tart, and silky smooth. Using simple ingredients like lemons, eggs, honey, coconut oil, vanilla, and salt, this can be made in under 15 minutes.
I am a sucker for lemons. Fun fact- all I drank through my pregnancies was lemon water.. and all my babies love sucking on lemons. I swear there’s a link, because what 1 year old enjoys such a tart taste?! Anyway, there I was, right in the middle of the store, clearing out the place of all their meyer lemons since they were on clearance! Who needs 5 bags of meyer lemons?! ME.
Meyer lemons are close to my heart. After Evelyn (my last baby) was born, we planted a meyer lemon tree to mark the milestone of my last baby. Sweet and bitter, a metaphor for closing this chapter of my life. None the less, every day is such a gift with these babies, and I am so proud to be their momma.
This Paleo Meyer Lemon Curd is a perfect healthy alternative to the classic lemon curd, that is usually filled with processed sugar. Instead of processed sugar, we are substituting it with local, raw honey from East Hill Honey, right out of Pensacola. The honey balances the tart lemon taste, allowing this curd to be both sweet and tangy. You are going to absolutely love this recipe.
- Once everything is added to the pot, whisk every thirty seconds for the first 3 minutes. Then, stand over it, stirring constantly until it becomes thick. It should have a yogurt/pudding like texture.
- Use room temperature eggs- if your eggs are refrigerated, place them in a bowl of warm water for 5 minutes. This will bring them to room temperature quickly.
- For a super silky texture, after removing the lemon curd from heat, strain it through a fine mesh strainer. This will remove any small chunks of lemon rind or egg.
- After chilling, the lemon curd will get a little grainy. This will go away once reheated.
Benefits of Paleo Meyer Lemon Curd
- The eggs provide a quality protein, along with vitamins like B2, B6, B12, selenium, zinc, iron, and copper.
- Meyer lemon juice and zest is packed with nutrients. Packed with vitamin C, lemons are great for supporting the immune system and cleansing. They also contain vitamin B6, potassium, iron, magnesium, copper, folate, and thiamin.
- The benefits of raw, local honey are lengthy. Honey provides antioxidants, allergy relief, antibacterial/antifungal properties, and is a perfect replacement for processed and refined sugars.
- Coconut oil is a very healthy fat, composed of caprylic acid, lauric acid, and capric acid. These are not only easier to digest, but they are not readily absorbed and stored as fat.
What to do with Paleo Meyer Lemon Curd?
The possibilities are endless! Here are a few of my favorite ways to enjoy Paleo Meyer Lemon Curd (other than just with a spoon!)
- Top over yogurt
- On top of pancakes
- Meyer Lemon Meringue Pie
- With oatmeal
- Lemon tart
More Lemon Dishes!
- Lemon Garlic Broccolini
- One Pan Lemon Dill Salmon and Asparagus
- Italian Lemon Orzo Salad
- Frozen Hibiscus Lemonade
- Strawberry Bread with Strawberry Lemonade Frosting
Paleo Meyer Lemon Curd
- 3 eggs + 1 egg yolk room tempurature
- 1 tsp lemon rind (about 1 lemon)
- 1/2 cup lemon juice (about 4 lemons)
- 1/3 cup honey
- 1/2 cup coconut oil
- pinch of salt
- 1/2 tsp vanilla extract
- In a medium sauce pan, over medium-low heat, whisk together eggs, lemon rind, lemon juice, honey, salt, and vanilla extract.
- When the egg mixture warms up, add the coconut oil and whisk to combine. Continue to whisk until the mixture comes together and forms a pudding consistency, about 10 minutes.
- Strain the lemon curd through a fine mesh strainer into a clean glass bowl. Cover and store in fridge. The mixture will thicken more when chilled. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.