This honey lemon curd recipe is made easily on the stovetop with simple ingredients and no straining required! I love that it’s naturally sweetened with honey instead of white sugar, and you can whip up a batch in 15 minutes flat.
Slather this on toast, dollop in thumbprint cookies, layer in overnight oats — the options truly are endless. I hope you enjoy this recipe as much as I do
It’s finally spring here in Minnesota, but still the tail end of citrus season aka the perfect moment in time for this honey lemon curd. It’s so dang good! Citrus-y, tart and perfectly sweetened with honey.
And even better? It’s foolproof — I’m talkin’ simple ingredients that easily comes together on the stovetop, and then can be used to elevate literally any dessert, sweet treat, or my personal favorite — this lemon cream pie chia seed pudding (what you see in the photo above ).
The key to the perfect curd is to temper the eggs WITHOUT scrambling them. That means you need to get them warm enough to stabilize the ingredients but not so hot that you cook them.
Honey Lemon Curd Ingredients to Gather
- Eggs: you’ll need 1 large egg and 2 egg yolks to get the perfect texture for this curd.
- Honey: traditional lemon curd is made with white sugar, but this recipe is naturally sweetened with honey! It adds perfect sweetness to this curd.
- Lemon juice & lemon zest: don’t skip either! The combo of the zest and juice is integral to the flavor of the curd.
- Sea salt: just a pinch is all you need!
How to Use Lemon Curd
This lemon curd was born out of my protein lemon cream pie chia seed pudding, and omg it is so dang perfect for that. But, honestly, lemon curd is SO versatile. Use it in:
Storing Leftover Lemon Curd
Store any leftover curd in an airtight container in the fridge for 5-7 days. Because of its longer shelf life, this is a great recipe to double or triple.
More Lemon-y Sweet Treats
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In a small bowl, add the egg and yolks, whisk and set aside.
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Add the honey, lemon juice, lemon zest, and sea salt to a small saucepan and bring to a gentle boil.
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Remove ⅓ cup of the honey lemon juice mixture from the pot and whisk it into the whisked egg. This will temper the eggs and stop them from curdling. Transfer the eggs back to the pot and whisk until combined. Cook on medium for 2 to 3 minutes. It should thicken fairly quickly. *Once the egg has been added, it should become frothy while cooking and then the froth will go away once thickened.
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Remove from the heat and transfer the curd to a bowl. Let the curd cool and top with plastic wrap. Refrigerate until thick and cool.
- Yields about 8 oz.
- Removing the ⅓ cup of heated lemon and honey is a way to temper the eggs so they don’t scramble completely when you mix the two. This is an important step not to skip.
Calories: 135 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 3 g, Fiber: 0.2 g, Sugar: 24 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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