Meyer Lemon Curd: dairy-free, refined sugar-free

Author Johnna


  • 1 Tablespoon plus 1 teaspoon Meyer lemon zest
  • 1 1/2 cups coconut sugar
  • 1/2 cup coconut oil (solid or semi-solid, not liquified)
  • 4 large eggs
  • 1/2 cup Meyer lemon juice
  • dash of sea salt


  1. In the bowl of food processor fitted with the "s" blade, combine lemon zest and coconut sugar. Pulse a few times. The sugar will become a bit more powder-y, smaller granules.
  2. Add in the coconut oil. Pulse until well combined.
  3. Add in eggs, processing until smooth.
  4. Last add in Meyer lemon juice and sea salt. Process just until combined.
  5. Transfer to a medium saucepan. Cook over medium heat until thickened, stirring often. Do not let this come to a boil. 170 degrees is optimal.
  6. Remove from heat and allow to cool before transferring to bowl or container. Store in the refrigerator. This spreads best if it is allowed to come to room temperature before serving.