Lemon Curd


This lemon curd is dairy free, sweetened with raw honey and super easy to make. There is a lot of uses for lemon curd. You can serve it with porridge, ice cream, spread over cakes, muffins, mix it into natural yoghurt or cottage cheese.

Some tips for you. While cooking, do not let curd to boil because eggs scramble around 85 C. So be careful. If you don’t want your curd taste coconutty, do not use unrefined coconut oil. Some of you would ask why? So I’ll explain a bit. Unrefined coconut oil is often referred as “virgin” or “pure” coconut oil. It retains the flavor and odor of coconut. Refined coconut oil refers to coconut oil that has been bleached and deodorized so you wont get strong coconut flour.




  • 3 eggs
  • 1 tbls lemon zest
  • 1/3 cup of raw honey
  • 1/2 cup lemon juice
  • 6 tbls coconut oil
  • 1 tsp vanilla paste


  1. In a saucepan whisk together 3 eggs, lemon zest, vanilla paste and honey until light colored.
  2. Add the lemon juice, stir and then add coconut oil. For even melting brake coconut oil for smaller pieces.
  3. Cook, stirring over medium heat until coconut oil is melted. Continue to cook until the mixture thickens.
  4. Remove from heat and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring through the sieve.
  5. Refrigerate for few hours. Will keep about one week in the refrigerator. Enjoy 🙂










Leave a Reply

Your email address will not be published. Required fields are marked *



Get every new post on this blog delivered to your Inbox.

Join other followers: