Get my newest recipe via email:

Honey Lemon Curd

Just four simple ingredients whisked into a golden creamy thick sauce, this lemony, buttery and vibrant honey lemon curd adds a sweet-tart pop to everything it touches.

Click here to PIN Honey Lemon Curd!

This is an easy recipe, plain and simple. You whisk fresh-squeezed lemon juice and zest, fragrant honey, sweet cream butter and egg yolks in a bowl. Place the bowl over simmering water, and every so often whisk everything around. When the curd thickens, press a piece of plastic directly on top, and chill, both you and the lemon curd!

lemon juicing for Honey Lemon Curd
cooking Honey Lemon Curd

Honey lemon curd is your multipurpose dessert sauce with myriad tangy potential.

Can you freeze honey lemon curd?

Honey lemon curd freezes well. Yes!
Cover the warm lemon curd with plastic wrap so it doesn’t form a skin. Thawed, itโ€™s the same as if you just pulled it off the stove.

What can I make using lemon curd?


> >> This honey lemon curd is the tangy filling in lemon chiffon cupcakes.

>>> It makes a bright center instead of jelly in these cornmeal thumbprint cookies. Lemon curd in the bottom of a fruit tart is just the thing.

>>> Lavish it on breakfast toast with reckless indulgence. It’s irresistible when spread on blueberry muffins or rosemary oatmeal scones!

>>> Honey lemon curd fancies up a slice of whole grain toast. Spread on blueberry muffins or rosemary oatmeal sconesโ€”irresistible combinations!

>>> You can dollop a spoonful on top of fresh berries or adorn a simple cake with lemon curd tang. Imagine filling in the holes in your Sunday waffles bright yellow jewels?

>>> Thinned with orange liqueur and a little water, honey lemon curd turns into a delicious sauce for ice cream or warm bread pudding.

What can I do with the extra egg whites?


> >> If you are wondering what to do with 6 extra egg whitesโ€”they also freeze nicely. You’ll need one of the whites (2 tablespoons) for Lemon Honey Chiffon Cupcakes.

> >> And–six egg whites are what you need to make meringue buttercream.ย 

Can I make it lighter or use it as a stable cake filling?

> >> When you lighten lemon curd with whipped creamโ€”it becomes a yummy lemon mousse.

> >> You can add gelatin to stabilize the mousse, so it holds a shape. Stabilized mousse is the filling in this lemon raspberry wedding cake I made for my niece. Youโ€™ll can also find detailed directions for the lemon cake filling in my cookbook, Chocolate Snowball.ย (Affiliate link.)

> >> There’s also a recipe Lemon and Strawberry Dacquoise made with gelatin-stabilized lemon curd mousse in Chocolate Snowball cookbook.

Note: Some bakers and cooks strain the bits of lemon zest out of their curd to make it silky smooth, but I donโ€™t mind the texture. Itโ€™s part of the charm. If you strain your honey lemon curd, do so right away, before refrigerating.

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

In the photo below, lemon curd is the yellow jewel-like shine inside the lemon chiffon cupcakes.

cupcake with Honey Lemon Curd

To get my latest recipe posts and newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! Itโ€™s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

This post contains affiliate links. When you purchase products via my links, it doesnโ€™t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Lettyโ€™s Kitchen. Thank you!!

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. ๐Ÿ™‚ Reply · 16 April, 2015

    • Letty

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

  • Patti

    Your recipes are amazing. Reply · 22 July, 2015

  • 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

5 from 1 vote

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.