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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

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?

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

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?

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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Honey Lemon Curd
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.
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.

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