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Honey Lemon Curd

Fresh-squeezed lemon juice and fragrant clover honey, whisked with golden yellow egg yolks and sweet cream butter and cooked until thick, that’s it–honey lemon curd This creamy, lemony, buttery, luscious, vibrant and versatile honey lemon curd adds a sweet-tart pop to everything it touches.

Honey Lemon Curd with toast

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There’s been quite a bit of lemon curd around here lately–we’ve been lavishing honey lemon curd on breakfast toast with reckless indulgence. I’ve put some aside for filling lemon chiffon cupcakes. See the yellow jewel-like shine on top hinting of the flavor bite inside on the cupcakes in the photo below?

Honey lemon curd fancies up a slice of whole grain toast. Spread on muffins and scones—it’s irresistible. You can dollop a spoonful on top of fresh berries or adorn a simple cake with its lemon tang. Can’t you just see honey lemon curd peeking out of the holes in your Sunday waffles?

Click here to PIN Honey Lemon Curd!

You know me; I’m always working to ‘healthify’ my favorite desserts. So for lemon curd, which is usually made with sugar, I swapped in honey. You know what? I think this honey lemon curd tastes even better than the recipe I used to make in the bakery.

This is an easy recipe, plain and simple. Whisk five ingredients in a bowl, set it on top of a pan of simmering water, and every so often whisk everything around. When the curd thickens, take it off the heat and press a piece of plastic directly on top. Chill.

cooking Honey Lemon Curd

Honey lemon curd is your multipurpose dessert sauce. Use it straight, in thumbprint cookies, or in the bottom of a fruit tart. Thinned with orange liqueur and a little water, honey lemon curd turns into a delicious sauce for ice cream or warm bread pudding. If you lighten the curd with whipped cream—it becomes a very satisfying lemon mousse. Go a step further; add gelatin and stabilize the mousse, so it holds a shape in cakes and pies.

Honey lemon curd freezes well–when it thaws it’s the same as if you just pulled it off the stove. If you are wondering what to do with 6 extra egg whites—they also freeze nicely. Save them for meringue cookies or meringue buttercream. Egg white omelets anyone?

lemon juicing for Honey Lemon Curd

Some people strain the out the bits of lemon zest in their curd to make it silky smooth, but I don’t mind the texture. It’s part of the charm. If you strain your honey lemon curd, do so immediately, before refrigerating.

Do you need a hostess gift? Pour honey lemon curd into small jars and tie ribbons around them. (Be sure to include instructions to keep your it refrigerated.)  Pair the cute little jar with a homemade scone mix.

Honey Lemon Curd in jar

cupcake with Honey Lemon Curd

You’ll find detailed directions for a lemon cake filling in my niece’s lemon raspberry wedding cake. My cookbook, Chocolate Snowball, includes a Lemon and Strawberry Dacquoise made with gelatin-stabilized lemon curd mousse.

Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

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5 from 1 vote
Honey Lemon Curd with toast
Honey Lemon Curd
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This creamy, lemony, buttery, luscious and versatile honey lemon curd is incredibly easy to make. You can serve it simply with a slice of plain cake, or turn it into mousse to serve on berries. Makes about 1 1/2 cups lemon curd.

Course: Component
Keyword: honey, lemon, lemon curd
Servings: 24 tablespoons
Calories: 141 kcal
Ingredients
  • Grated zest of 2 lemons
  • 1/2 cup fresh-squeezed lemon juice (2 to 3 lemons)
  • 6 egg yolks (reserve whites for another use)
  • 2/3 cup honey
  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
Instructions
  1. Place zest, lemon juice, yolks, honey and butter in the top of a double boiler. Place over gently boiling water; the upper pan should not touch the water. Cook, whisking often, until the curd thickens, about 15 minutes. The curd will thicken more as it cools.
  2. Transfer to a clean container. Cover the surface with plastic wrap, so it touches the hot curd, to prevent a skin from forming. Refrigerate.
Nutrition Facts
Honey Lemon Curd
Amount Per Serving (2 tablespoons)
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 113mg38%
Sodium 5mg0%
Potassium 30mg1%
Carbohydrates 16g5%
Sugar 15g17%
Protein 1g2%
Vitamin A 315IU6%
Vitamin C 4mg5%
Calcium 15mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

10 comments

  • I’ve never tried it with honey, but otherwise this is my favorite curd. GREG Reply · 15 April, 2015

  • Looks yummy! With the abundance of Goleta lemons I will try this for sure. Thanks Letty. 🙂 Reply · 16 April, 2015

    • Letty

      Thanks Maura. I’m envious of your lemon abundance. I need a lemon tree. Reply · 16 April, 2015

  • […] cupcake–holes bigger than the toothpick holes in Mom’s cake–hide a spoonful of honey lemon curd that, when you bite in, brings a tart pop of creamy lemon. You can see the yellow curd peeking out […] Reply · 4 May, 2015

  • Patti

    Your recipes are amazing. Reply · 22 July, 2015

  • […] My buttery flaky Rosemary Oatmeal Scones—you gotta try them. Gild the lily with a slather of Honey Lemon Curd. […] Reply · 23 March, 2016

  • […] inspiration for Honey Lemon Curd came from (blogger and friend) Letty Flatt’s recipe for the same. I loved the idea of exchanging honey for sugar in a recipe where I knew that the […] Reply · 19 March, 2018

  • […] inspiration for Honey Lemon Curd came from (blogger and friend) Letty Flatt’s recipe for the same. I loved the idea of exchanging honey for sugar in a recipe where I knew that the […] Reply · 19 March, 2018

  • Robin

    I love this recipe. I can’t eat corn or cane sugar, because they cause inflammation to my joints. So, I use raw honey for most things. I’m so happy to have this recipe. Thank you! (I don’t suppose you have a great recipe for meringue, do you?) Reply · 7 August, 2019

    • Hi Robin. I’m delighted this honey lemon curd works for you! I’ve tried making meringue with honey and maple syrup and it just doesn’t work–too much moisture in the honey and the meringue litterally weeps. They come out kind of chewy. Reply · 9 August, 2019

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