Honey Sweetened Lemon Curd (2024)

Published: Jul 30, 2014 · Modified: Aug 20, 2019 by Emily Criswell · I may receive commissions from purchases made through links in this article · 48 Comments

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Smooth + velvety, LEMON CURD is deliciously tart + sweet!

When I was little I loved getting to have high tea with my dear grandma or my mom. Often lemon curd was served with scones and I thought this was soelegant. It quickly became something that I really loved + it was super special because I only had it on rareoccasions.

I adore LEMON CURD! But I can't stand when it tastes "eggy" ... yuck! Over the years I have found that most packaged lemon curds have a very distinct egg taste that overpowers the most important part in my opinion ... LEMON! When I'm craving it, I want that tart lemon taste, not the flavor of egg yolks.

Most lemon curd recipes call for egg yolks only ... usually creating a more dominant egg yolk flavor. Not my recipe! I use the whole egg. I find that this really helps create a bolder lemon flavor with no hint of egg yolk flavor at all.

My husband also loves lemon curd. I've made a special vanilla birthday cake for him with a thick layer of lemon curd in between the cake layers + I made a special Pavlova for him for Father's Day and topped with with lemon curd + berries ... he LOVES Lemon Meringue Pie, so this was my slightly adapted "Pie" version for him, without the crust. We bothlove this lemon curd so much that wesimply enjoy feeding each other spoonfuls, it really doesn't need anything to go with it because it's so heavenly.

I hope you enjoy this Lemon Curd as much as my family does! It's so easy to make + it can be made ahead of time.

Honey Sweetened Lemon Curd

Yield: 2-3 cups

Prep Time: 10 minutes

Cook Time: 5 minutes

Inactive Time: 5 hours

Total Time: 5 hours 15 minutes

Rich, thick, creamy + perfectly tangy and sweet ... this luscious Lemon Curd is simply divine.

Ingredients

4 organic or pastured eggs
⅓ cup light colored raw or local honey* {I used local creamed clover}
Zest of 3 to 4 organic lemons
½ cup fresh organic lemon juice {about 4 lemons}
7 tablespoons pasture butter

Instructions

Wash + prep lemons, I wash mine in a vinegar-water solution.Using a microplane zester, zest all lemons - removing just the yellow of the rind, not the white pith {the white pith is very bitter}.Cut lemons in half.Place strainer over a measuring cup and squeeze the juice out of the lemons.Set aside.
In a medium size saucepan, add eggs + honey. Whisk/stir to combine.
Add lemon zest, lemon juice + butter cut into tablespoons to the saucepan.Stir with whisk, to ensure the eggs don't start to scramble {if they do, don't worry, you can strain that out in the end}.
Over medium heat whisk until butter melts and the lemon curd begins to thicken, stirring constantly.This takes about 5-7 minutes ... you will notice little bubbles at the surface, when this happens remove from heat.
Pour lemon curd through a strainer into a medium size glass bowl or small ramekins.Refrigerate for at least 5 hours or until chilled.

Notes

Equipment:Microplane Zester/Grater,Fine Mesh Strainer,Measuring Cup, Medium Size Saucepan,Whisk, Medium Size Glass Bowl or severalRamekins

SERVING SUGGESTIONS: Serve with fresh fruit, spread some on a scone, use it for a delicious layerin a cake, add it to a tart or pie, serve withhomemade whipped cream, add it to homemade lemon bars, top it on vanilla ice cream or make a lemon cream milkshake by adding it tovanilla ice cream, topPavlova'swith a layer of curd ... or just simply eat it by the spoonful, it's that good!* I prefer lighter honey likethisorthis.

STORAGE:Store in an airtight container in the refrigerator for up to 3 days.

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Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 322Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 67mgSodium: 127mgCarbohydrates: 53gFiber: 2gSugar: 48gProtein: 2g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just forGluten Free Treatstoo. Come follow along.

MORE RECIPESYOU MIGHT LIKE

Summer Pavlova with Lemon Curd + Strawberries

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ENJOY HONEY SWEETENED LEMON CURD WITH ...

Strawberry & Cream Muffins from Raising Generation Nourished
Gluten Free Angel Biscuits from Gluten-Free on a Shoestring
Vanilla Butter Cookies from Recipes to Nourish
Blueberry Scones from Gluten-Free Goddess
Almond Flour Lemon Poppy Seed Muffins from Live Simply
Gluten Free Biscuit Donutsfrom Gluten-Free on a Shoestring
Lemon Poppy Seed Zucchini Bread from With Food + Love
Fruit Salad w/ Honey-Mint Lime Dressingfrom Savory Sweet Life

WHAT'S YOUR FAVORITE WAY TO EAT LEMON CURD?

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About Emily Criswell

Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.

Reader Interactions

Comments

Krystal
January 29, 2015 at 11:12 am

Wow this sounds just divine!
Reply
- Emily Sunwell-Vidaurri
  January 29, 2015 at 3:20 pm
  
  Thank you!
  Reply
Tash
January 29, 2015 at 11:14 am

I have always been wary of store bought lemon curd for the very same reason! I can't stand eggy smells or tastes unless they are of course, well, EGGS! My fiance loves lemon desserts so this will be a lovely surprise for him! Thank you for sharing 🙂
Reply
- Emily Sunwell-Vidaurri
  January 29, 2015 at 3:21 pm
  
  I feel the same way! 🙂
  See Also
  My Top 3 Leftover Sourdough Starter Recipes | The Perfect Loaf Sticky Date Pudding with Butterscotch Sauce Egg and Baked Beans (4-Ingredients)Vegan Gluten-Free Carrot Gnocchi
  Reply
The Food Hunter
January 29, 2015 at 11:22 am

It's citrus season and I haven't made anything yet. Think I will try this
Reply
- Emily Sunwell-Vidaurri
  January 29, 2015 at 3:21 pm
  
  Citrus is so wonderful this time of year.
  Reply
Renee Kohley
January 29, 2015 at 11:29 am

Ooo! I think I need to make this this weekend. Citrus is about the only fruit around here these days!
Reply
- Emily Sunwell-Vidaurri
  January 29, 2015 at 3:28 pm
  
  You'll love this! I bet the girls would too 🙂
  Reply
Megan Stevens
January 29, 2015 at 12:20 pm

We make something similiar, very similar 🙂 at our Paleo/Traditional cafe, for lemon meringue pie filling. It's my youngest's (is that a word, lol??) favorite. This is lovely. Thanks for sharing. And I love the light coming in in that top photo, so pretty. 🙂
Reply
- Emily Sunwell-Vidaurri
  January 29, 2015 at 3:30 pm
  
  Thank you Megan. I would love to visit your cafe one of these days! My husband and I LOVE lemon meringue pie.
  Reply
Andrea Fabry
January 29, 2015 at 1:56 pm

I've tried something similar with a coconut flake crust. This is even easier and my kids will love it!
Reply
- Emily Sunwell-Vidaurri
  January 29, 2015 at 3:31 pm
  
  I bet that was so yummy with the coconut flake crust. Yum.
  Reply
Jennifer Margulis
January 29, 2015 at 9:39 pm

Double yum. I make a whole grain coconut cake with lemon curd frosting. Never been happy w using sugar. Now I will try making it with honey.
Reply
- Emily Sunwell-Vidaurri
  January 30, 2015 at 10:54 am
  
  I think you will enjoy it Jennifer, it adds a really lovely flavor. 🙂 That cake sounds amazing!
  Reply
Raia
March 28, 2015 at 5:57 pm

I really need to try this. And of course make some scones to go with it... 😉
Reply
Linda
January 02, 2016 at 3:05 pm

Can you use any other fat? Has anyone tried a vegan margarine? I tried to make key lime pie for Christmas but it did not set up. The recipe I was using called for corn starch and flour- I ended up using rice flour and the vegan margarine. It was very thick after I cooked the flour and sugar, added it to the egg yolks, still thick. Then I put in the lime juice and it never was thick again. I ended up freezing it so we could eat it with a fork. My son and I are both allergic to dairy and gluten.
Reply
- Emily Sunwell-Vidaurri
  January 02, 2016 at 4:19 pm
  
  Hi Linda. I'm not an advocate of vegan margarine, but I'm sure you could substitute coconut oil for the butter in my recipe. I have no idea about the recipe you used to make a key lime pie. I did just see this recipe for Paleo Key Lime Pie today, maybe that would be helpful?
  Reply
Renee Kohley
January 03, 2016 at 4:46 pm

My mouth is watering - I really want to make this!
Reply
- Emily Sunwell-Vidaurri
  January 03, 2016 at 6:04 pm
  See Also
  Gingerbread Biscotti
  
  Thanks Renee! 🙂 It's an oldie, but a goodie. Warning, you'll want to eat it by the spoonful 😉
  Reply
Erica
January 20, 2016 at 12:30 am

Hi I'm wondering if I HAVE to use butter in this recipe or can it be replaced with something else?
Reply
- Emily Sunwell-Vidaurri
  January 20, 2016 at 12:35 pm
  
  Hi Erica, I have never made it with anything other than butter. I'm sure you could try using coconut oil or ghee, but I'm not sure what the end result or flavor will be since I haven't tried it. 🙂
  Reply
Kari
February 17, 2016 at 9:15 am

I never make my own lemon curd but this definitely looks easy enough!
Kari
http://www.sweetteasweetie.com
Reply
- Emily Sunwell-Vidaurri
  February 17, 2016 at 1:22 pm
  
  It's so good Kari! I hope you get to make some.
  Reply
Candy
February 17, 2016 at 10:04 am

Perfect for Easter. Going in my recipe file.
Reply
- Emily Sunwell-Vidaurri
  February 17, 2016 at 1:22 pm
  
  Yes! It's so fun for Easter 🙂 Thanks Candy!
  Reply
kristen
February 17, 2016 at 10:21 am

I dont think I've ever had lemon curd, but man oh man, your description makes me want too! I love tangy fruit flavored things! thanks for sharing!
Reply
- Emily Sunwell-Vidaurri
  February 17, 2016 at 1:22 pm
  
  It's so good Kristen! I hope you get to try some 🙂
  Reply
Leah
February 17, 2016 at 12:37 pm

I love lemon curd and scones! I have never used honey as the sweetener though! I will have to try, thanks for the idea!
Reply
- Emily Sunwell-Vidaurri
  February 17, 2016 at 1:23 pm
  
  I love lemon curd with scones too 🙂 Thanks Leah.
  Reply
Ashleigh
February 17, 2016 at 1:35 pm

This lemon curd recipe looks really great! I can't wait to try this recipe, thank you for sharing!
Reply
- Emily Sunwell-Vidaurri
  February 17, 2016 at 3:39 pm
  
  Thanks Ashleigh! 🙂
  Reply
Jenn Slavich
February 18, 2016 at 7:27 am

The lemon curd sounds amazing. With spring right around the corner it's the perfect time to start using this in recipes. I totally love lemon curd, we had it in our wedding cake. It is so light and delicious! I have never made it. Thank you for the recipe now I can!
Reply
- Emily Sunwell-Vidaurri
  February 18, 2016 at 9:00 am
  
  I love lemon curd in cake. How special that you had it in your wedding cake. It's super easy to make, I hope you get to make some. 🙂
  Reply
Frugal Mom of 8
February 18, 2016 at 8:53 am

I love Lemon Curd! That looks amazing!
Reply
- Emily Sunwell-Vidaurri
  February 18, 2016 at 8:59 am
  
  Thanks! 🙂
  Reply
Angie Scheie
February 18, 2016 at 1:08 pm

I LOVE lemon curd, but have never made it from scratch! Definitely pinning this for my next tea....or just when the mood strikes:).
Reply
- Emily Sunwell-Vidaurri
  February 18, 2016 at 8:46 pm
  
  I hope you get to make some Angie 🙂 Thanks for the pin!
  Reply
Matt - Plating Pixels
February 18, 2016 at 5:24 pm

This sounds amazing. My mom always made us lemon bars with a curd type of topping, but this is a much healthier option!
Reply
- Emily Sunwell-Vidaurri
  February 18, 2016 at 8:46 pm
  
  How fun! My mom made lemon bars too - probably more like the ones your mom made too. 🙂
  Reply
Angie
February 18, 2016 at 7:15 pm

Yum, I love lemon anything, but I've never made lemon curd myself. I bought some lemon curd at the store and it was so gross... Tasted like boiled eggs and lemon and sugar. lol
Reply
- Emily Sunwell-Vidaurri
  February 18, 2016 at 8:45 pm
  
  Oh no! Yes, that's how I think store-bought lemon curd tastes too. I can't stand when it tastes eggy. That's why I started making my own 🙂
  Reply
Andrea Wyckoff
March 25, 2016 at 4:47 pm

This sounds so delightful! I have only ever had lemon curd at a real food restaurant in Portland, OR called The Brooklyn House (highly recommended!) and it was soooo good! I would love to make it myself and follow your recipe next time!
Reply
- Emily Sunwell-Vidaurri
  March 27, 2016 at 9:03 pm
  
  I hope you get to make some at some point Andrea, you always make beautiful food. I'm sure yours would be delicious. 🙂
  Reply
Christina
February 14, 2018 at 9:38 am

I read all the comments and not a single person actually tried this recipe. That's disappointing because the comments on recipes can be very helpful in determining if the recipe is reliable or how it should be modified. I always check the comments on marthastewart.com, bonappetit.com, etc.
Reply
- Emily Sunwell-Vidaurri
  February 14, 2018 at 9:52 am
  
  Hi Christina, thank you for leaving a comment. I wanted to start by saying that the average reader does NOT leave a comment on the blog even when they make the recipe. In all of the years I've been doing this, my most loyal readers email me directly or message me on Facebook when they've made a recipe they love. In fact, just yesterday a woman messaged me on Facebook to thank me again (she has contacted me off my blog several times) for the grain free chocolate cake recipe that she made for her daughter's birthday and how the whole family loved it, but specifically because she's so grateful that her son (who up until my recipe) had never been able to eat chocolate cake because of all of his food allergies. That being said, there is a real live person behind the blog - hi, nice to meet you, my name is Emily, and I have real feelings. This lemon curd recipe is a family favorite and a true love of mine and I've been making this recipe for over 15 years. I have never had one complaint at any family gathering - in fact, only compliments. If you need more reassurance beyond my word, you can find my lime version, lime curd over at Delicious Obsessions where I shared my recipe and there is indeed a commenter who said it's delicious as well as my lime curd bars that are on shared on her site as well (again, I have gotten several compliments on these). I hope that helps and that you come back again. If you'd like me to steer you towards recipes that I know for sure are loved by my readers, let me know and I'd be happy to share those with you.
  Reply
Eva
March 30, 2018 at 1:29 pm

I just made this lovely curd. Excellent recipe and so easy to use the whole eggs. I was a little nervous about cooking the eggs too much so I used a double boiler. It Took longer to thicken but I didn't have to strain it.
Reply
- Emily Sunwell-Vidaurri
  April 01, 2018 at 6:41 pm
  
  I'm so happy to hear that Eva! 🙂 It's so yummy isn't it? My family goes crazy for it (I have to hide some to save for me to eat).
  Reply

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