Honestly, I don’t think “curd” makes this lemon spread sound very appetizing but believe-you-me, it is the bees’ knees! My little guy was a little dubious, at first, (“There’s no chocolate in it??”) but has now decided the lemon cake with Paleo Meyer lemon curd and coconut whipped cream is one of his top-ranked desserts!
Now, if you’re thinking, “This sounds great but what would I do with it, once I make it?” you’re in luck because I’ve got a list!
Here are some of my favorite ways to use Paleo Meyer Lemon Curd:
- On scones (especially blueberry-lemon ones!)
- As a filling between layers of vanilla or lemon cake
- As a topping for cupcakes
- In a pie shell, topped with lemon curd and coconut whipped cream to make a fast-and-easy lemon pie
- In mini pie shells to make lemon curd tarts (don’t forget the coco whip!)
- On top of shortcakes for a lemon-blueberry version of Strawberry Shortcake
- As one of the layers in Lemon Trifle
- Layer in Berry Breakfast or Dessert Parfaits (berries, granola or crumbled cookies, lemon curd, whipped cream)
- Topping for a Dutch baby, French toast, waffles, crêpes or pancakes
- To fill in the middle of Thumbprint Cookies
- Serve alongside fresh berries and simply dip
Tips for Making Paleo Meyer Lemon Curd
Meyer Lemons: I love Meyer lemons and need to use them up because I have a whole tree of them! They are great for adding a bit of tang without the degree of tartness traditional lemons bring. Having said that, you can absolutely make this using regular lemons. Just taste it to see if you’d like to add more of the sweetener. I find that a tarter version is an excellent accompaniment for sweeter desserts.
Low Heat & Patience: I have to admit I’m not a patient cook. As such, I have ruined many a lemon curd for wanting to have the heat slightly higher so that it would be done “sooner.” Let me save you the trouble: DON’T repeat my mistakes! It may seem like it’s taking forever to get the curd to the right consistency but you will be rewarded with tangy deliciousness.
Scale Up & Store: I’m a big believer in making my time count. That’s why I NEVER make just one batch of this at a time! I will usually double (or triple!) it and parse it out into small-ish glass jars to share or use when desired.
Please note: curd must be completely cool before storing. If you plan to freeze, ensure there is some space at the top.
Citrus Swaps: If you want to substitute the lemons to make Lime Curd or Grapefruit Curd, go for it! Just note that you may want to add extra sweetener to offset the tartness. I hope you absolutely love, love, LOVE this recipe as much as we do! If you make it, please tag me on Instagram or Facebook and leave a comment, below!
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Paleo Meyer Lemon Curd
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 2 Cups 1x
- Category: Breakfast
- Cuisine: British, French, American
Description
This sweet-tart lemon spread is perfect for topping all your breakfast treats from scones to pancakes. And it’s equally delicious in desserts! You need a little patience but it will be rewarded! Double (or triple) it and freeze in small portions to have on-hand all year ’round!
Ingredients
- 3 large eggs
- 2 TB Meyer lemon zest, grated
- 1/3 cup honey
- ½ cup fresh Meyer lemon juice
- 6 TB Coconut Oil, melted
Instructions
- Combine eggs, zest, and honey in a medium saucepan. Whisk until well combined, then place pan over low heat, whisking constantly. You are waiting for the mixture to become a pale yellow and to thicken, slightly (10-15 mins). Be patient! If the heat is too high, the eggs will start to be lumpy. Simply lower the heat and continue to whisk – we’ll sieve out the lumps later.
- Slowly add in the lemon juice and coconut oil a little at a time while still whisking. The mixture will continue to thicken as you whisk (another 10-15 minutes). There are two ways to know it is done cooking: 1) it can coat the back of a spoon and not slide off and 2) there will be slow bubbles coming to the surface if you stop whisking (but make sure it does not boil!). Once it gets to this point, remove from heat.
- Pour the mixture through a fine-meshed sieve into a heat-proof bowl or jar (or jars), making sure to squeeze out all the curd from the solids that are left behind. Allow mixture to cool in jars before storing in the fridge (for a week or so) or freezer (about 3 months).