Sun-kissed Lemon Curd (paleo) (Edit recipe)

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Bright, creamy, and naturally sweetened, this lemon curd is a taste of spring in every spoonful. Made with golden honey and rich ghee, it’s the perfect balance of tangy and buttery smoothness—delicious on toast, yogurt, or straight from the jar!

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PREP TIME

20 minutes

COOK TIME

5 minutes to 10 minutes

INGREDIENTS

6

Serves: 10-12

Ingredients

1 cup Lemon Juice, fresh
1 cup Honey - Shannon Farms
3 - 4 tsp Lemon Zest
4 whole Eggs, room temperature
.25 tsp Vanilla Baking SALT - am.Niccoli
.5 cup Vanilla Bean Ghee - 4th & Heart, or ghee of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	213
Fat:	12 g
Carbohydrates:	28 g
Protein:	0 g
Cholesterol:	36 g
Sodium:	44 mg
Fiber:	0 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.