Honey Lemon Curd
This Honey Lemon Curd recipe is versatile and can be spread on toast, swirled into yogurt, used as a cake filling, or drizzled over pancakes and waffles. With just 5 simple ingredients and a few steps, this is the best way to make your own homemade Honey Lemon Curd with the best flavor!
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Honey Lemon Curd is great because of its amazing taste. Not only do you get the strong lemon flavor, but you get a taste of sweet honey. Honey-sweetened lemon curd gives you a naturally sweetened curd that requires no refined sugar.
Two of the five ingredients you can get from lemons themselves. Fresh lemon juice and lemon zest from organic lemons keeps this recipe wholesome and fresh. Support a local business by getting some local honey and feel good knowing where your ingredients are coming from. Plus, with no white sugar, these recipe is healthier than what you’ll get at the grocery store.
There are so many uses for Honey Lemon Curd. Our favorite way is in a delicious lemon meringue pie! There are tons of ways to use it like drizzled over ice cream, pancakes, waffles.
You can use it in Yogurt Parfaits or lemon bars, too! Basically, if you love the taste of fresh lemons, you’ll find plenty of uses for this Honey Lemon Curd.
The Honey Lemon Curd recipe can be used as a base for other great recipes. Replace the lemon juice and lemon zest with orange juice and orange zest to make your own orange curd. Do the same with lime juice to make your own homemade lime curd.
Why You’ll Love this Recipe:
Bright and tangy: Fresh lemon juice and zest give this curd a perfectly balanced sweet-tart flavor.
Naturally sweetened: Made with honey instead of refined sugar for a wholesome twist.
Silky smooth texture: Rich, buttery, and perfectly spreadable once chilled.
Quick and simple: Ready in about 10 minutes with just a few basic ingredients.
Versatile: Use as a filling for cakes, tarts, and cookies, or spread over toast, pancakes, or yogurt.
Long-lasting flavor: Keeps beautifully in the fridge for days, so you can enjoy a spoonful anytime.
Ingredients to Make Honey Lemon Curd:
- eggs. Provide richness and help thicken the curd to a smooth, custard-like consistency. Whisk them well to avoid streaks of cooked egg.
- lemon juice. Freshly squeezed lemon juice gives the best flavor, bottled juice can taste dull or acidic.
- honey. Adds natural sweetness and a floral undertone that pairs beautifully with lemon. Use mild honey to let the citrus shine.
- lemon zest. Adds concentrated citrus aroma and brightens the curd’s flavor, use freshly grated zest for the best results.
- butter. Gives the curd its silky, smooth finish and adds a touch of richness that balances the tartness. Unsalted butter works best.
How to Make Honey Lemon Curd:
- In a medium saucepan, whisk together the eggs, lemon juice, honey, and lemon zest until smooth.
- Place the saucepan over low to medium-low heat, stirring constantly with a whisk or silicone spatula.
- Cook for about 5-7 minutes, stirring continuously, until the curd thickens and coats the back of a spoon. Be careful not to let it boil.
- Remove from heat and immediately stir in the butter, one tablespoon at a time, until the butter melts and is fully incorporated.
- Transfer to a jar or container and let cool at room temperature.
- Cover and refrigerate until chilled and thickened.
Recommended Equipment
Recipe Notes & Tips:
- Cook low and slow: Keep the heat at medium-low and whisk constantly to prevent the eggs from scrambling.
- Use a non-reactive pan: Stainless steel or enamel pans are best, avoid aluminum, which can react with lemon juice and alter the flavor.
- Don’t boil: Once small bubbles form around the edges and the curd coats the back of a spoon, it’s done.
- Strain for smoothness: For an extra silky texture, strain the curd through a fine mesh sieve before adding the butter.
- Add butter off heat: Stir in the butter once the curd is thickened and removed from the stove, this gives it a glossy, creamy finish.
- Cool before storing: Let the curd cool completely before refrigerating to avoid condensation on the surface.
- Flavor twist: Try adding a pinch of salt or a splash of vanilla extract for a softer, richer flavor.
- Serving ideas: Use as a cake filling, spread over scones, swirl into yogurt, or spoon over cheesecake for a bright citrus topping.
Serving Suggestions:
- Homemade Unsweetened Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
- Peanut Butter Banana Cookies
How to Store:
Refrigerator: Store cooled lemon curd in a glass jar or airtight container for up to 7 days. Press a piece of plastic wrap directly on the surface before sealing to prevent a skin from forming.
Freezer: Lemon curd freezes beautifully. Store in a freezer-safe jar or container for up to 3 months. Thaw overnight in the refrigerator before using, then stir to restore its smooth texture.
Make ahead: This recipe is perfect for preparing in advance, make it a day or two before serving and keep it chilled until ready to use.
FAQs:
Fresh lemon juice is highly recommended for the best flavor, bottled versions can taste harsh or bitter.
It likely cooked too quickly or got too hot. Keep the heat low and whisk constantly to prevent curdling.
Cook it a minute or two longer, or add an extra egg yolk for a richer, thicker texture.
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Honey Lemon Curd
Ingredients
- 3 eggs
- ½ cup lemon juice
- ⅓ cup honey
- 2 tablespoons lemon zest
- 3 tablespoons butter
Instructions
- In a medium saucepan, whisk together the eggs, lemon juice, honey, and lemon zest until smooth.
- Place the saucepan over low to medium-low heat, stirring constantly with a whisk or silicone spatula.
- Cook for about 5-7 minutes, stirring continuously, until the curd thickens and coats the back of a spoon. Be careful not to let it boil.
- Remove from heat and immediately stir in the butter, one tablespoon at a time, until fully melted and incorporated.
- Transfer to a jar or container and let cool at room temperature.
- Cover and refrigerate until chilled and thickened.
Notes
- Cook low and slow: Keep the heat at medium-low and whisk constantly to prevent the eggs from scrambling.
- Use a non-reactive pan: Stainless steel or enamel pans are best, avoid aluminum, which can react with lemon juice and alter the flavor.
- Don’t boil: Once small bubbles form around the edges and the curd coats the back of a spoon, it’s done.
- Strain for smoothness: For an extra silky texture, strain the curd through a fine mesh sieve before adding the butter.
- Add butter off heat: Stir in the butter once the curd is thickened and removed from the stove, this gives it a glossy, creamy finish.
- Cool before storing: Let the curd cool completely before refrigerating to avoid condensation on the surface.
- Flavor twist: Try adding a pinch of salt or a splash of vanilla extract for a softer, richer flavor.
- Serving ideas: Use as a cake filling, spread over scones, swirl into yogurt, or spoon over cheesecake for a bright citrus topping.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~95
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 20mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 9g
Protein: 2g
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