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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
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    • Better Beauty
  • Contact
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Honey Lemon Curd

This lemon curd was one of the very first recipes that I added to this blog. I mean, we’re going all the way back to 2014 here folks. I’m taking about another era that was pre-hover boards, pre-taco emoji, pre-left shark.. aka the dark ages. However, this recipe is just too decadent and delicious to be sitting on the dusty, cobwebby end of my blog and I’ve decided to polish it up and give it a new look and fresh audience.

You know, I have to confess, for some reason lemon curd has always given me images of a grandma whisking, boiling and canning away in the kitchen all day. However, the truth of the matter is fresh lemon curd is so much easier than I ever imagined it to be. And because making your own things is totally hipster these days, grannies everywhere have.it.going.on.

I first made this lemon curd in preparation for an Easter brunch (make sure to Pin it for your Easter planning!) that I was hosting and it was a hit. We paired it with some grain-free blueberry scones that I had made and it was a match made in heaven. The tang of the curd with the sweet, crumbly scone really did me in. This lemon curd was just too delicious though that I needed to make it again and find other delicious things that I could put it on. Besides just eating it with a spoon of course, which is also perfectly acceptable.

Some of the other things that I’ve added this lemon curd to in the past two years include… swirling it into some organic plain yogurt, once on a cheesecake, on some gluten-free sugar cookies, watermelon chunks, strawberries, and a bit of ice cream. Any grain-free muffin, crepe, bread would all be equally amazing paired with this.

I wasn’t too sure at first about replacing the refined sugar with honey. From a texture standpoint and a taste standpoint. I’m not sure quite what I was thinking though because lemons and honey go together like Kanye and his ego… perfectly! The honey adds a depth of flavor without competing with the fresh zip of the lemons. And the texture was silky smooth as it should be.

I hope you enjoy this delicious little treat as much as we all do. It also make a great little gift for a friend, teacher or boss if you’re trying to kiss-up. 😉

Enjoy your curd!

Easy lemon curd sweetened with honey. Refined sugar free, paleo and dairy free

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honey lemon curd

A refined sugar-free, paleo lemon curd.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dessert / condiment
Cuisine: Gluten-Free, Paleo
Servings: 4 -6
Author: the Whole Smiths

Ingredients

  • 2/3 C. fresh squeezed lemon juice strained
  • 1 Tbsp. lemon zest
  • 1/2 C. honey
  • 2 eggs
  • 1 tsp. vanilla

Instructions

  • Over medium low heat in a saucepan add lemon juice, zest and honey
  • Stir and heat until the honey is fully dissolved and incorporated into the lemon juice
  • In a separate bowl whisk your two eggs together well
  • Slowly drizzle the lemon honey mixture from the saucepan into the bowl while whisking all together
  • Whisk for about a minute
  • Then using a fine mesh strainer, strain the mixture back into the saucepan
  • Continue to constantly whisk and heat until it starts to thicken, about 5-7 minutes
  • As soon as it starts to simmer / bubble you know you've done it long enough
  • Add your vanilla, give it a quick stir and take it off the heat
  • Pour into a glass jar, cover, put into the fridge and you're done
  • Wait for it to cool and it should be all set in just a couple of hours.
did you make this recipe?Tag @thewholesmiths on Instagram

the whole smiths

Paleo Honey Lemon Curd Sugar-free

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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Comments

  1. JP says

    January 16, 2021 at 3:09 pm

    Sorry, I am new to your website, and I live in England. When you say 2/3C of lemon juice, do you mean 2/3 centilitres, or cups? I can live with grams and centilitres, though I prefer pounds and ounces, and can cope with cups, but please give me a clue!

    Reply
    • Michelle says

      March 10, 2021 at 9:23 am

      Cups as that’s our standard unit of measurement here.

      Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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