Lemon Curd Made with Honey

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Lemon Curd made with honey is simply glorious. The rich, dark yolks from free-range chickens and the golden honey from the desert wildflowers make this a healthy alternative to lemon curd made with sugar.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.





Lemons, Honey, Egg Yolks, Butter, & Salt

Simple ingredients combined in just the right way is the essence of lemon curd. Tart lemons, sweet, rich honey, creamy butter, and a hint of salt mean that every tastebud in your mouth is happy.

This recipe can also go wrong if you don’t follow the directions just right. It’s not hard to do at all, but you know what happens to eggs when you cook them on the stove… they become scrambled, fried, or over easy. They don’t come out smooth and creamy. Just keep that in mind when you are stirring this on low heat and want to speed up the process by cooking it at a higher temp. You don’t want lemon scrambled eggs. But seriously, it only takes 10 minutes of cooking and CONSTANT stirring.

If you want to cut out a couple steps to make this even simpler you can skip the lemon zest step and then you don’t have to strain it. It’s still delicious, but will miss a level of lemony goodness.

What to do with the Egg Whites

One of the awesome thing about this recipe is that it leaves you with 6 egg whites! Now you could of course just make an egg white omlet with mozzarella cheese, basil, and sundried tomatoes (drool). However, since you already have this gorgeous lemon curd, why not make mini pavlovas! I love these and they are the perfect thing to put your lemon curd on. These do require refined sugar, but since you are using honey for the curd, I think it’s quite alright.


Full Recipe in Details

Arizona lemons tend to be GINORMOUS!  I juiced 2 lemons and got a full cup of juice. I used the zest from both, but I only needed 1/2 cup of the juice. The rest I used for lemonade and kale salad. YUM!

  • 1/2 cup local raw honey

  • Zest from 1-2 lemons

  • 1/2 cup fresh lemon juice
  • 6 egg yolks
  • 1/2 cup COLD butter, cut into 1/2 inch slices.

  • Pinch of sea salt

  • 1
    Separate yolks from the whites. Save the whites for making meringue or omlets.
  • 2

    Zest the lemons with a microplane. I like to do this on parchment or wax paper for easy transfer and clean up.

  • 3
    Juice the lemons. You’ll only use 1/2 cup.
  • 4
    Place the egg yolks in a small saucepan and beat lightly with a wire whisk.
  • 5

    Add the honey as you whisk the eggs for a minute.

  • 6

    Add the lemon juice and whisk for another minute, then add the zest.

  • 7
    Heat the pan on low and continue to stir with the whisk for about 10 minutes. Mixture is done when it lightly coats the back of a wooden spoon. Don’t stop stirring for any longer than a few seconds or your egg could curdle.
  • 8

    Once done, remove the pot from the heat and add the cold butter and pinch of salt. Whisk until the butter is melted and perfectly combined.

  • 9
    Strain the lemon curd through a fine sieve to remove the zest and any lumps.
  • 10
    Place in a sealed jar or in a bowl with parchment paper pressed onto the surface to prevent a skin from forming.
  • 11
    Refrigerate until cold. It will become more firm as it cools.

This lemon curd will last in the refrigerator in a sealed jar for a week or more. Try it on shortcake, cookies, buttered english muffins, or pavlovas. Of course you can just eat it with a spoon now and then too.

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