Lemon Curd

Lemon Curd

Lemon curd is something that takes me back to my childhood, particularly spending nights over at my Grandma’s house (this was before butter became a huge sin and eggs were labeled as the devil).  We used to wake up to a full English breakfast of eggs, bacon, tomatoes and mushrooms, then finish it off with toast smothered in homemade lemon curd, actually funny how we have gone full circle with our eating, toast aside!

So, this lemon curd may not find it’s way onto a slice of fluffy processed white toast like it did in my youth, but it is way nicer on pancakes, homemade Nordic fruit and nut bread or if you are like my daughter then just straight out the jar with a teaspoon.  It is made with coconut oil, lemon juice, maple syrup (which is totally optional if you are a Paleo purist) and eggs making it a super healthy snack to be enjoyed guilt free.

Regarding the sugar-free version, try adding half fresh squeezed orange (1/3 cup) and half lemon (1/3 cup) which will naturally sweeten the curd.

I have been asked how I got the colour so yellow, which is a really good question.  I only use the best quality free range chicken or duck eggs that I can find and good quality eggs will naturally have a gorgeous bright orange yolk, which transfers through to the end result being a stunning yellow curd.

I have worked for ages on this recipe and have thrown away many attempts, but I feel I have finally nailed the perfect recipe to share with all of you.  It is adapted from a Nigella recipe book of mine and in usual Nigella style it is simple easy and hassle free.



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Lemon Curd
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Lemon Curd

If you prefer a totally sugar-free option, try adding half orange juice and half lemon, it naturally makes it sweeter.


  • 1/3 cup coconut oil
  • 3 Tbsp maple syrup (optional)
  • 1/3 - 2/3 cup fresh squeezed lemon juice
  • 3 eggs


  1. In a heavy bottomed saucepan, on a low heat melt the coconut oil and maple syrup.
  2. Add the lemon juice starting with 1/3 of a cup, add more if you prefer it really lemony (just taste and add more to preference - I love it really sour so I add 2/3 cups)
  3. Whisk the eggs and add it to the mixture.
  4. Turn the stove up ever so slightly to a medium heat and keep whisking until the mixture starts to thicken to a custard.
  5. Remove from the heat and leave to cool, occasionally stirring.
  6. Strain through a sieve to remove any eggy bits.
  7. Bottle in a groovy jar and pop it into the fridge.
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31 thoughts on “Lemon Curd

  1. I have never had lemon curd but this sure looks tasty (and as always well photographed). Thanks for providing some insight on your childhood memories and your inspiration for this recipe.

    1. Thanks so much for your lovely comment Darryl. I found a jar of this up north a few months ago and they called it lemon cheese (very odd name considering there is no cheese or even a cheese making process to it). Some may know if by that name I guess?

  2. You’ve just reminded me of my favourite paleo dessert – lemon curd tart! Must make it again. I sub the maple syrup for honey (personal preference) 🙂

    1. Lemon tart is next on my recipe list, keep an eye open for it Jan. I pretty much use either honey or maple syrup, whichever I have in my cupboard at the time. xxD

  3. Oh my gosh, Donna! I love lemon curd! So pleased to see this recipe and I will definitely give it a go. Always tempted to buy a jar of it at the supermarket when I’m craving that lemony tart/sweet flavour but now I can make a jar of this at home instead. Thanks! 🙂

    1. Jo I’m so with you! The amount of times I have picked up and put down a jar in the shops, I love it so much and could not bring myself to eat so much sugar – hence my desire to make my own recipe xxD

  4. As I said on instagram I totally adore lemon curd! I’m definitely going to make this! I don’t usually use maple syrup so I’ll try either leaving it out or perhaps using malt rice syrup or stevia. Thank you! x

    1. Hi Renee, it is as easy as making custard and the family love it! Thanks for popping past and leaving a comment. xxD

  5. I’ve never made anything with lemon curd before, because I’ve been so intimidated by it! I can see how it would be a perfect childhood memory to re-live with an upgraded, healthier version you’ve made here 🙂 Love it!

  6. Thanks Dana, please don’t be intimidated, if you can make custard you can make this, just remember if it turns lumpy just strain it – thanks for popping past and leaving a comment xxD

  7. That looks like such creamy lemon curd! I love it on biscuits (Paleo biscuits of course 🙂 – the tart lemony flavor works so well with them. Maybe I’ll treat my family to some of this in our weekend breakfasts!

  8. I have a pie crust just calling for this squeaky clean lemon curd! Making this STAT! Yum!

  9. This looks so thick and creamy! I have never made (or had!) lemon curd and I am definitely going to try it soon. You make it seem so easy and it looks amazing!

  10. I bloody LOVE lemon curd! I keep meaning to make some and then just forget – will be whipping this up on a weekend soon. Stunning photography Donna… I may or may not have licked my screen…

    1. Hi Becky, mine is not but I think it may be a combination of the coconut oil and sweeter lemons at the moment, but I do suggest tasting after 1/3 lemon juice and deciding if it needs more. The other option which I use is to 1/3cup orange juice and 1/3cup lemon juice to up the sweet and lower the tart. xxD

  11. Hi. Just made this today. I used a lot of lemon juice so it’s quite tart. I can really taste the coconut oil though. Should I be?

  12. Hi Sam, I can’t taste it in mine, and my oldest daughter is very taste sensitive and has not mentioned it either, so it may be the different brands. I can also be made with butter or 1/2 butter 1/2 coconut oil.

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