Makes 1 cup


  • ½ cup freshly-squeezed lemon juice, seeds removed
  • 1 Tablespoon lemon zest
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup honey
  • 1 Tablespoon coconut oil (or unsalted butter)
  • ½ teaspoon vanilla extract

Seasoned Cook: Refrigerate leftover lemon curd for up to 2 weeks or freeze for up to 1 year.


  • In a small sauce pan, combine lemon juice, zest, eggs and yolk; whisk together until thoroughly blended.
  • Add honey and coconut oil, turn heat to medium-low, and stir constantly until the oil has melted.
  • Increase heat to medium and continue to stir constantly until small bubbles start to appear and curd thickens, about 7-10 minutes.
  • Remove from heat, stir in vanilla, and strain mixture into a large measuring cup. Pour into a glass jar and seal with lid. Refrigerate for at least an hour before serving.

Per serving: 43 calories, 1g protein, 6g carbohydrates (0g fiber), 2g fat (1g sat fat, 1g mono/poly), 10mg sodium