Gluten FreeDairy FreePaleo
Gluten FreeDairy FreePaleo

This delicious, thick and tangy dairy free lemon curd is a great addition to dessert AND breakfast. Paleo and low cab as well!

Dairy Free Lemon Curd (Paleo)

Paleo Dairy Free Lemon Curd

I was on a roll this past weekend with creating lemon curd variations. I created this delicious paleo and dairy free lemon curd as well as a keto version.

I had to do some experimenting to get the paleo lemon curd just perfect. The maple syrup was the key. It adds the required sweetness without overwhelming the curd or taking any flavor away.

So, how do I use this delicious dairy free lemon curd you might ask? WELL….. I’m going to let you in on a fun breakfast that I used it with. Are you ready? Waffles! Yes, waffles with lemon curd and whipped cream. Crazy? Maybe. But it tasted SO good.

Other uses are in pies and as a topping for other desserts to just name a few.

Dairy Free Lemon Curd (Paleo)

Let’s get right to the fun part and learn how to make some lemon curd!

How to Make Dairy Free Lemon Curd

Dairy Free Lemon Curd (Paleo)

The first thing you want to do is to add the water to a medium saucepan and heat over medium heat until it reaches a soft boil. Start with 1/2 cup and add more if needed,

In a medium heat-proof bowl, add the egg yolks, lemon juice, maple syrup, lemon zest, vanilla, and salt. Whisk and let sit for a few minutes.

Dairy Free Lemon Curd (Paleo)

Place the bowl onto the saucepan and heat. The bowl should not be touching the water.

Dairy Free Lemon Curd (Paleo)

Gently whisk for 8-10 minutes or until it begins to thicken.

Dairy Free Lemon Curd (Paleo)

Add ghee and continue gently whisking for an additional 5-7 minutes. These times may vary depending on the heat, so don’t give up, it WILL thicken.

Dairy Free Lemon Curd (Paleo)

Remove from heat when the mixture lightly coats the back of a spoon.

Refrigerate until cool and it will continue thickening.

Dairy Free Lemon Curd (Paleo)

Do I Need to Use the Bowl for Cooking?

It isn’t a requirement, but it is quite helpful AND a little fun!

The reason we use this technique for lemon curd is quite simple. You really want to gently cook the yolks mainly.

If they get too hot, you’ll end up with scrambled eggs in your lemon curd and that is the last thing you want!

Using this cooking technique allows the steam from the boiling water to gently warm the yolks without overcooking them. Is also prevents the curd from getting otherwise chunky.

If you really want to just use a saucepan directly, then make sure the heat is VERY low and stir constantly!

Dairy Free Lemon Curd (Paleo)

Why Isn’t This Bright Yellow Like Regular Lemon Curd?

That’s an easy answer! If you were to compare this to my low carb keto lemon curd, for example, you’ll notice that this dairy free lemon curd isn’t quite as yellow. This is totally normal!

The rich yellow butter color in the regular version helps give it its color. Ghee is yellow but the color isn’t as strong.

Lastly, the maple syrup in the paleo version dulls out the yellow just a tad. So, never fear, the taste is just the same!

Color is not always the most vibrant when you are using real ingredients.

Dairy Free Lemon Curd (Paleo)

Do I Need to Use Fresh Lemon Juice

Fresh lemon juice is always the best. BUT if you are in a jam or simply don’t want to squeeze a bunch of lemons, you don’t have to.

I’ve made this with both fresh lemon juice and bottled lemon juice and it turns out beautifully for both.

With fresh lemons, you get a bit more of the tangy sourness, but just a tiny bit. So, you can go either way for this paleo lemon curd.

Dairy Free Lemon Curd (Paleo)

Other Paleo Recipes From The Paleo Option

Paleo Hemp Bread

Chocolate Low Carb “Oatmeal”

Paleo Coconut Cream Glaze

Dairy Free Lemon Curd (Paleo)

Dairy Free Lemon Curd (Paleo)

This delicious, thick and tangy dairy free lemon curd is a great addition to dessert AND breakfast. Paleo and low cab as well!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1/2-1 cup water
  • 5 egg yolks
  • 1/2 cup lemon juice
  • 1/3 cup real maple syrup
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup ghee

Instructions

  1. Add water to a medium saucepan and heat over medium heat until it reaches a soft boil. Start with 1/2 cup and add more if needed,
  2. In a medium heat-proof bowl, add the egg yolks, lemon juice, maple syrup, lemon zest, vanilla, and salt. Whisk and let sit for a few minutes.
  3. Place the bowl onto the saucepan and heat. The bowl should not be touching the water (see post for How-To pictures).
  4. Gently whisk for 8-10 minutes or until it begins to thicken.
  5. Add ghee and continue gently whisking for an additional 5-7 minutes. These times may vary depending on the heat, so don't give up, it WILL thicken.
  6. Remove from heat when the mixture lightly coats the back of a spoon.
  7. Refrigerate until cool and it will continue thickening.

Nutrition Information:

Yield:

8

Serving Size:

1 tablespoons

Amount Per Serving: Calories: 186Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 148mgSodium: 28mgCarbohydrates: 11gNet Carbohydrates: 11gFiber: 0gSugar: 8gProtein: 2g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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