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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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Paleo Lemon Curd ★ ★ ★ ★ ★ 5 from 27 reviews Author: Whip & Wander

Whip & Wander Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 cups 1 x

Category: Breakfast & Brunch, Dessert

Cuisine: British Print Pin 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. Scale 1x 2x 3x Ingredients 1/2 cup ghee (or unsalted butter if not strict Paleo)

ghee (or unsalted butter if not strict Paleo) 1/2 cup lemon juice

lemon juice 1/4 cup lemon zest

lemon zest 1/4 cup raw honey

raw honey 4 egg yolks 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. Nutrition Serving Size: 1/4 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