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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! This creamy, lemony, buttery, luscious, vibrant and versatile honey lemon curd adds a sweet-tart pop to everything it touches.

You know me; I’m always working to ‘healthify’ my favorite desserts. Lemon curd, is usually made with sugar, for this recipe I used honey instead of sugar. 

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cooking Honey Lemon Curd

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.

lemon juicing for Honey Lemon Curd

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

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 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 scones—irresistible combinations!

>>> You can dollop a spoonful on top of fresh berries or adorn a simple cake with lemon curd tang. Can’t you just see it filing in the holes in your Sunday waffles?

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

Can you freeze honey lemon curd?

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

What can I do with the extra egg whites?

> >> If you are wondering what to do with 6 extra egg whites—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

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

> >> When you lighten lemon curd with whipped cream—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 neice. You’ll can also find detailed directions for the lemon cake filling in my cookbook, Chocolate Snowball. (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 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 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

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  • 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

  • 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

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