Honey Lemon Curd

This tangy-sweet and tantalizing honey lemon curd promises a burst of citrusy flavor with a subtle hint of earthy sweetness from the honey.

Course Dessert

Cuisine American

Method stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings cup of curd

Calories 1170

In a small saucepan, whisk together the honey, egg yolks, lemon zest, and lemon juice.
1/2 cup (120ml) honey, 4 egg yolks, 1 tbsp of lemon zest, 1/4 cup (60ml) fresh lemon juice
Heat the mixture over medium heat, whisking constantly until the mixture starts to thicken and bubble around the edges. Continue whisking and sweeping every inch of the pan (to prevent scorching the curd) until the mixture is thick enough to coat the back of a spoon or spatula.
Remove from heat and whisk in the butter until it is completely melted.
1/4 cup (57g) unsalted butter
Pour the hot curd into a fine mesh strainer placed over a bowl. Press the mixture through using a spatula and scrape any curd clinging to the underside of the strainer into the bowl. Transfer the curd to a sealable container or bowl and store in the fridge until ready to use.

This honey lemon curd can be stored in an airtight container in the refrigerator for up to two weeks.