Honey Lemon Curd
This Honey Lemon Curd is a naturally sweetened twist on the classic citrus spread, using honey instead of refined sugar for a smoother, more balanced lemon flavor.
Equipment
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.
Nutrition
Notes
- Cook low and slow: Keep the heat on low to medium-low and stir constantly to prevent the eggs from scrambling. Patience is key for a smooth curd.
- Use fresh citrus: Fresh lemon juice and zest provide the best flavor and natural thickness compared to bottled juice.
- Watch for doneness: The curd is ready when it thickly coats the back of a spoon and a finger drawn through leaves a clear line.
- Add butter off heat: Stir in the butter after removing the pan from the stove to keep the curd glossy and silky.
- Serving Suggestions: Spoon over pancakes or toast, swirl into yogurt, or use as a filling for cakes, thumbprint cookies, or tart shells for an easy dessert upgrade.
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