I have had a bug in my bonnet all week and that bug is lemon curd. I have been on a mission to make a refined sugar and dairy free version of this tart tangy and luscious spread….its been quite a week to say the least.

5 versions later I have learned a few things:

  1. If you use coconut sugar your curd will turn brown :(
  2. If you use a combination of egg yolks and whole eggs the curd will come out way better
  3. A double boiler is the best method for making a curd
  4. Coconut oil makes a perfect substitute for butter in curds

This spread is so amazing on cookies, in a tart shell, stirred in with some granola or off a spoon standing up in your kitchen at midnight. I decided to take the traditional lemon curd and switch up a portion of the juice for grapefruit. I would encourage you to play around with some other citrus juices like orange, lime, or yuzu they all work interchangeably and don’t forget the zest will yield a lot more of the fruits flavor then the juice itself. Here is the recipe for my curd and scroll down for instructions on how to turn it into a Paleo lighter than air mousse that will rock you silly.

Dairy Free Coconut Grapefruit Lemon Curd

Gluten Free- Paleo- Dairy Free- Refined Sugar Free

Adapted from The Secrets of Baking by Sherry Yard - makes about 1 1/4cups

Note: The citrus juice can be replaced by any other citrus juice such as orange, lemon, yuzu, etc just keep in mind the total juice required is 3oz. If doubling this recipe use 3 large eggs otherwise everything is else doubled properly. 


  • 2.5oz Honey (or sweetener of choice but coconut sugar will yield a light brown color)
  • 1 Tablespoons grapefruit and or lemon zest (finely grated on a rasp)
  • 1 large eggs
  • 2 large egg yolks
  • 2 oz or 1/4 cup fresh grapefruit juice
  • 1 oz or 1/8 cup fresh lemon juice
  • 2 1/2 Tablespoons chilled coconut oil (if you can tolerate butter you can use that instead)


1. Fill the pot with about one inch of water. Bring to a simmer over medium heat.

2. Combine the zest, honey, eggs and egg yolks in the heatproof bowl. Whisk together for one minute to incorporate the honey and yolks. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the honey is dissolved.

4. Add the grapefruit juice and lemon juice and cook, whisking constantly for 8 to 10 minutes, until the curd reads 160° F on an instant read thermometer and has the consistency of sour cream and coats the back of the spoon. Remove the bowl from the heat.

5. Use a spoon and scoop small pieces of the cold coconut oil one by one and whisk until it is completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl.

6. Cover with a piece of plastic wrap and push it into the surface of the curd to prevent a skin from forming. Chill for at least one hour to allow to firm up. Will stay for over a week covered in the fridge and up to 3 months in the freezer.

Dairy Free Paleo Lemon Mousse

Gluten Free- Dairy Free- Refined Sugar Free

In the bowl of a clean stand mixer (or metal bowl) begin to whip the egg whites and cream of tartar. When it starts to become foamy increase the speed and add in the honey or sweetener of choice and whip until medium firm peaks form.

In a separate large bowl add the lemon curd and cashew cream and fold together. Then scoop 1/4 of the egg white mixture and stir it into the lemon/cashew mixture to make the integration of the rest of the egg whites easier. Then add 1/4 more of the whipped egg whites into the lemon curd and fold in gently. Continue to add the egg whites in these intervals two more times and fold gently until a light and fluffy mousse is attained.

Cover with plastic wrap and allow to firm up in the fridge for at least an hour before eating.


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