Virgin Coconut Oil – Lemon Curd

Virgin Coconut Oil – Lemon Curd

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An easy paleo, gluten-free lemon curd to use as is or in a tart.


2 eggs
2 egg yolks
⅓ cup raw honey
1/2 cup fresh lemon juice
zest from 2 lemons
pinch of unrefined sea salt
6 tbs La Tourangelle coconut oil

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In a small pan, whisk together eggs, yolks, honey, lemon juice, salt and zest. Add La Tourangelle Virgin Coconut oil and turn heat to low.
Cook on low until fat is completely melted, stirring constantly.
Turn heat to medium and continue to cook and stir until mixture thickens (about another 5-7 minutes).
Immediately strain through a sieve and refrigerate. The curd will thicken even more when it sets.

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