This Easy Paleo Lemon Curd comes together in just minutes. It's thick, creamy, and tart. Gluten free, dairy free, low FODMAP and naturally sweetened.
Lemon curd is one of those things that sounds hard to make and fancy, but actually so simple! It's way easier than baking a cake or even cookies. Some simple ingredients are cooked together, strained and that's it.
This lemon curd is good enough to eat straight off the spoon- and I did! Multiple times. I just couldn't quit eating it! It's tart, creamy, thick and so delicious!
Low FODMAP
Making low FODMAP desserts isn't the easiest thing, but this was pretty simple. I used maple syrup as the sweetener and everything else is naturally low FODMAP. Yay!
A simple overview of how to make it. Combine the eggs, maple syrup. lemon zest and juice, and salt in a small pan over medium heat, stirring the whole time. Once the mixture gets thick, after about 5 minutes, remove it from the heat and add the ghee. Let that sit for a minute then whisk it in. Press the mixture through a fine mesh strainer and let cool. Store it in the fridge. That's it! Now use how ever you want. I have a recipe coming soon using it, but there are so many ways you could enjoy it.
Here are some other lemon recipes you may enjoy: Paleo Lemon Bars, Paleo Lemon Poppyseed Bread, and Paleo Lemon Cheesecake.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Easy Paleo Lemon Curd
Ingredients
- 3 large eggs
- 5 tablespoons maple syrup
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice (about 3-4 lemons)
- ⅛ teaspoon salt
- ¼ cup grass-fed ghee, room temperature
Instructions
- Combine eggs, maple syrup, lemon zest, lemon juice, and salt. Whisk to combine. Place over medium heat and stir consistently until mixture thickens, about 5 minutes.
- Remove from the heat and add the ghee. Let it sit for a minute, then whisk it in.
- Press mixture through a fine mesh strainer over a bowl. Cool and then store in the fridge. Makes about 1 ½ cups.
Nutrition Information
Chumima Walton says
This is one of the most delicious recipes I have ever tried! I haven’t been able to eat lemon curd for years and now because of this recipe I can! Next time I may try to make it with coconut oil to see the difference as I’m Extremely dairy intolerant. Luckily I seem to be ok with the ghee so far. Thank you for this recipe it’s a game changer 😊
Jessica DeMay says
Thank you for making it and I'm so glad you love it! Definitely try the butter flavored coconut oil- it's my favorite!
Melissa says
Do you know if vegan ghee would work?
Emily says
Can this be baked/used to make a tart?
Jessica DeMay says
Hi Emily- I have not tried baking with it. You could definitely make a tart crust and then fill it with this. Hope you love it!
Madison b says
Can this recipe be doubled?
Jessica DeMay says
Hi Madison- yes, that should work. Enjoy!
Jenny says
Hi Jess! I make lemon curd every spring but transitioned to being paleo about a year ago and wasn't sure how to go about my annual tradition... until I found your recipe! I used a whisk to keep stirring (oops), so my lemon curd ended up a little foamy, and it was really sweet for me, but it is definitely delicious! Thanks for a good one!
Jessica DeMay says
Thanks for trying it, Jenny and glad you like it. You can always adjust the sweetness next time to your preference. Thanks for the feedback.
Hi. Do you know if this recipe can be made with coconut oil? Thanksmercy says
Hi. Do you know if this recipe can be made with coconut oil? Thanks
Jessica DeMay says
Hi Mercy- yes, that will work. Enjoy!