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Dairy-Free Lemon Curd (gluten-free, Paleo)

May 6, 2022 · 10 Comments

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Paleo lemon curd in a mason jar, on a spoon and spread on two English muffin halves on a blue swirl plate
Dairy-Free Lemon Curd in a mason jar and spread on English muffins on a plate.

This Dairy-Free Lemon Curd is a sweet, tangy treat!

Spread it on English muffins, toast, scones, bagels and more.

Plus it’s sweetened only with honey, and it’s gluten-free and Paleo friendly.

Gluten-free lemon curd in a mason jar and some on a spoon.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Lemon curd is a thick, creamy spread usually made with lemons, sugar, butter and eggs.

But for those of us who don’t want or can’t eat dairy or white sugar, most store-bought curds and homemade recipes are off limits.

So that’s why I created dairy-free lemon curd instead, using palm shortening instead of butter and honey instead of sugar.

It has that signature balance of sweet and tangy, plus it’s so smooth and spreadable.

All lemon curds are naturally gluten-free and this lemon curd with honey is also Paleo friendly.

Keep reading below for ways to use it.

What you need for Dairy-Free Lemon Curd

Ingredients, all at room temperature:

  • 1/2 cup plus 2 tablespoons (4 oz.) of palm shortening (if you’ve never used palm shortening or have hesitations about it, you can watch my video about why it’s one of my favorite dairy-free substitutes here)
  • 1/2 (4 fl. oz.) cup honey
  • 3 large lemons
  • 4 large eggs
  • 1/8 teaspoon fine sea salt

Equipment:

  • a large mixing bowl
  • a hand mixer
  • a cutting board
  • a chef’s knife
  • a measuring glass
  • measuring spoons
  • measuring cups
  • a scale (if you want to measure the 4 oz. of palm shortening)
  • a microplane grater
  • a medium mixing bowl
  • a medium saucepan
  • a whisk
  • a spatula (the kind for stirring, not flipping)
  • an instant read thermometer (optional but recommended)
  • a small sieve
  • a fine-mesh sieve
  • a canning funnel (optional)
  • glass/mason jars or containers (one pint jar or two 1-cup jars)
Lemon curd with honey in a mason jar and on a spoon and spread on English muffin halves on a plate.

How to make Dairy-Free Lemon Curd

Step 1: Add the palm shortening and honey to a large mixing bowl.

Step 2: Zest the lemons with the microplane and add the zest to the bowl. (You should have about 1/4 cup of zest.)

Step 3: Cut the lemons in half and juice them (I stab them with a fork over a small sieve set over a measuring glass, twisting the fork while I squeeze and twist the lemon half) until you have 1/2 cup of juice. Set the juice aside.

You may only need 2 or 2.5 lemons to get 1/2 cup of lemon juice, depending on how big and juicy they are.

Step 4: Crack the eggs into a medium mixing bowl and set aside.

Step 5: Using a hand mixer set at medium high, whip the shortening, honey and zest until blended and creamy.

Step 6: With the mixer still running, add the eggs one at a time, blending each one in before adding the next.

Step 7: With the mixer still running, add the lemon juice and salt and blend until combined. The mixture will be loose and clumpy and, honestly, not very pretty. But that’s okay! It’s totally normal.

Step 8: Somewhere near your stove, set a canning funnel over a glass jar and a fine-mesh sieve over the funnel.

Step 9: Pour the mixture into a medium saucepan and set it over low heat. Once the mixture has warmed up (after about 2-3 minutes), whisk it vigorously until it’s smoother and more blended.

Stir constantly until the mixture has thickened and reached 170° on an instant read thermometer. This will take about 6-10 minutes total.

Step 10: Immediately remove from the heat and pour through the sieve into the jar. This makes about two cups so you can use one pint jar or two 1-cup jars.

Step 11: Let cool slightly, cover and chill for at least two hours, or until set. No need to cover the curd with plastic wrap to prevent a “skin” from forming.

Honey lemon curd in a mason jar, on a spoon and on 2 English muffin halves on a plate.

Frequently Asked Questions (FAQ)

Can I make substitutions?

You can use ghee instead of palm shortening, but the curd might be a little softer and not quite as “set” – but it’ll still be delicious.

No hand mixer? Use a sturdy spatula to whip the shortening, honey and zest together, then use a whisk to mix in the eggs (1 at a time), juice and salt.

Can I make Dairy-Free Lemon Curd ahead of time?

The curd can be kept in the fridge for up to 2 weeks.

Can you freeze lemon curd?

I do not recommend freezing lemon curd.

Is lemon curd gluten-free?

Yep. Lemon curd is naturally gluten-free. Just to be safe, when buying lemon curd, always check the labels because you never know. But there’s no reason for any lemon curd to contain gluten.

Is this a Paleo lemon curd?

Yep! The recipe as written is completely Paleo friendly. It’s gluten/grain free, dairy-free, refined sugar-free and legume-free.

How to use Dairy-Free Lemon Curd

Spread this non-dairy lemon curd on:
– a bagel, with or without cream cheese (here’s a Paleo bagel option)
– toast (here’s a Paleo bread option)
– an English muffin (here’s a Paleo English muffin option)
– a scone
– a muffin (like these Paleo blackberry muffins, Paleo strawberry rhubarb muffins or Paleo zucchini chocolate chip muffins)
– pancakes (like these Paleo pancakes or these Paleo sheet pan pancakes!)
– waffles
– crepes
– use it to replace the icing on this Paleo Blueberry Snack Cake
– angel food cake
Swirl it into yogurt and top with berries.
Swirl it into softened vanilla ice cream or a fruit-flavored sorbet.
Swirl it into this Vanilla Coconut Chia Pudding.
Fold into whipped cream or whipped coconut cream (leaving streaks visible) and serve with berries, on angel food cake, this Paleo Strawberry Shortcake, etc.
Use as a filling in a layered cake.
Mix a spoonful into a vinaigrette with olive oil, your favorite vinegar, salt and pepper (and maybe some Dijon mustard).

Other recipes you might like:

  1. Easy Rhubarb Sauce
  2. Vanilla Coconut Chia Pudding
  3. Creamy Lemon Chicken, Olives and Artichokes
  4. 7 Ways to Whip Cream
Gluten-free lemon curd in a mason jar and some on a spoon.

Dairy-Free Lemon Curd (gluten-free, Paleo)

Don Baiocchi
This Dairy-Free Lemon Curd is a sweet, tangy treat! It's so smooth and creamy, you can spread it on bagels, English muffins or pancakes, or swirl it into yogurt, ice cream or whipped cream. Plus it's gluten-free and Paleo friendly!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 10 minutes mins
chill time 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course Snack
Cuisine American
Servings 16 servings
Calories 121 kcal

Ingredients
  

All ingredients should be at room temperature:

  • ½ cup + 2 tablespoons (4 oz.) palm shortening
  • ½ cup (4 fl. oz.) honey
  • 3 large lemons (see notes)
  • 4 large eggs
  • ⅛ teaspoon fine sea salt

Instructions
 

  • Add the palm shortening and honey to a large mixing bowl.
  • Zest the lemons with the microplane and add the zest to the bowl. (You should have about ¼ cup of zest.)
  • Cut the lemons in half and juice them (I stab them with a fork over a small sieve set over a measuring glass, twisting the fork while I squeeze and twist the lemon half) until you have ½ cup of juice. Set the juice aside.
  • Crack the eggs into a medium mixing bowl and set aside.
  • Using a hand mixer set at medium high, whip the shortening, honey and zest until blended and creamy.
  • With the mixer still running, add the eggs one at a time, blending each one in before adding the next.
  • With the mixer still running, add the lemon juice and salt and blend until combined. The mixture will be loose and clumpy and, honestly, not very pretty. But that's okay! It's totally normal.
  • Somewhere near your stove, set a canning funnel (if using mason jars) over a mason jar and a fine-mesh sieve over the funnel. This will make about 2 cups of curd so you'll need one pint jar or two 1-cup jars. If not using mason jars, just set the sieve over whatever container you're using. You want to strain out the lemon zest and any bits of cooked egg.
  • Pour the mixture into a medium saucepan and set it over low heat, stirring constantly. Once the mixture has warmed up (after about 2-3 minutes), whisk it vigorously until it's smoother and more blended. Keep stirring until the mixture has thickened and reached 170° on an instant read thermometer. This will take about 6-10 minutes total.
  • Immediately remove from the heat and pour through the sieve into the jar(s).
  • Let cool slightly, cover and chill for at least two hours, or until set.
    Recipe yields 2 cups.

Notes

Note: You may only need 2 or 2.5 lemons to get 1/2 cup of lemon juice, depending on how big and juicy they are.
Substitutions and variations
You can use ghee instead of palm shortening, but the curd might be a little softer and not quite as “set” – but it’ll still be delicious.
No hand mixer? Use a sturdy spatula to whip the shortening, honey and zest together, then use a whisk to mix in the eggs (1 at a time), juice and salt.
Make ahead
The curd can be kept in the fridge for up to 2 weeks.
Freezer info
I do not recommend freezing the lemon curd.

Nutrition

Serving: 2tablespoonsCalories: 121kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 36mgPotassium: 31mgFiber: 0.04gSugar: 9gVitamin A: 68IUVitamin C: 3mgCalcium: 8mgIron: 0.3mg
Keyword healthy lemon curd, honey, paleo
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. F. M. says

    September 25, 2023 at 1:48 am

    Do you recommend a substitute for palm shortening? I don’t use any palm products. Thanks.

    Reply
    • Paleo Gluten Free Guy says

      September 25, 2023 at 7:10 pm

      You can try coconut oil or another dairy-free butter replacement but I haven’t tried anything else so I can’t guarantee the results. If you have doubts about using palm products, I made a video addressing common concerns: https://www.tiktok.com/@paleoglutenfreeguy/video/7078712932317662507

      Reply
  2. Megan says

    May 16, 2022 at 8:21 am

    5 stars
    How great to have a lemon curd recipe now that’s dairy-free, thank you. It’s a great idea to use palm shortening!

    Reply
    • Paleo Gluten Free Guy says

      May 18, 2022 at 4:22 pm

      I hope you like it!

      Reply
  3. Shelby says

    May 10, 2022 at 12:03 pm

    5 stars
    I love the tangy flavor of this! Had it on top of blueberry bagels and it was the best combo!

    Reply
    • Paleo Gluten Free Guy says

      May 10, 2022 at 2:38 pm

      Love that idea! I have to try it.

      Reply
  4. Janessa says

    May 10, 2022 at 11:17 am

    5 stars
    I love lemon curd but hate how it’s usually just straight white sugar. I’m super excited to make this! This would be delicious as the filling for homemade macarons.

    Reply
    • Paleo Gluten Free Guy says

      May 10, 2022 at 2:37 pm

      Whoa, that is such a good idea!

      Reply
  5. Savannah says

    May 9, 2022 at 1:38 pm

    5 stars
    This is going to be perfect for so many recipes. I can’t wait to try it!

    Reply
    • Paleo Gluten Free Guy says

      May 10, 2022 at 2:37 pm

      I hope you like it!

      Reply
5 from 4 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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