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
  • 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
  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.