Paleo Lemon Curd with Honey Recipe (with Video)

1. Add the palm shortening and honey to a large mixing bowl.
2. Zest the lemons with a microplane and add the zest to the bowl. (You should have about 1/4 cup of zest.)
3. Cut the lemons in half and juice them (I stab them with a fork over a small sieve set over a measuring glass, twisting the fork while I squeeze and twist the lemon half) until you have 1/2 cup of juice. Set the juice aside.
4. Crack the eggs into a medium mixing bowl and set aside.
5. Using a hand mixer set at medium high, whip the shortening, honey and zest until blended and creamy.
6. With the mixer still running, add the eggs one at a time, blending each one in before adding the next.
7. With the mixer still running, add the lemon juice and salt and blend until combined. The mixture will be loose and clumpy and, honestly, not very pretty. But that's okay! It's totally normal.
8. Somewhere near your stove, set a canning funnel (if using mason jars) over a mason jar and a fine-mesh sieve over the funnel. This will make about 2 cups of curd so you'll need one pint jar or two 1-cup jars. If not using mason jars, just set the sieve over whatever container you're using. You want to strain out the lemon zest and any bits of cooked egg.
9. Pour the mixture into a medium saucepan and set it over low heat, stirring constantly. Once the mixture has warmed up (after about 2-3 minutes), whisk it vigorously until it's smoother and more blended.
10. Keep stirring until the mixture has thickened and reached 170° on an instant read thermometer. This will take about 6-10 minutes total.
11. Immediately remove from the heat and pour through the sieve into the jar(s). Let cool slightly, cover and chill for at least two hours, or until set.