Lemon Honey Curd

I always thought you had to make lemon curd with refined sugar, I guess not. This is such a healthy way to eat lemon curd. The honey adds so much richness to this tart lemon curd. It's unbelievable how good this version taste. I could not stop licking the spoon. I love lemon curd and this version is delicious. It's worth trying and making guys, Enjoy!! Adapted from Food & Wine

5 large egg yolks
1 large egg
2/3 cup fresh squeeze lemon juice (about 4 lemons)
1 teaspoon grated lemon zest
1/4 cup & 2 tablespoons Honey
4 tablespoons of unsalted butter

In a large bowl whisk together the egg yolks, 1 egg, lemon juice, zest, and honey. In a large pot or sauce pot put 1 inch or more water to a boil. Don't put to much water because you don't want the water touching the mixing bowl with the lemon mixture. Set the mixing bowl with the lemon mixture over the boiling water. Reduce the heat to a lower temperature. Whisk constantly , until thickened, about 9 to 10 minutes. You can tell if its thickened if it sticks to the back of a spoon. Remove the bowl from the heat and whisk in the butter. Pass the curd through a wire mesh strainer into another bowl. Place some plastic wrap over the top of the lemon curd and refrigerator for about 2 or 3 hours. Serve with anything you like

Make Fridays A Little More Special Than Normal!!

Links to this Post:
Lemon Honey Curd/foodgawker


  1. This is just so pretty. I have a friend who loves lemon curd. I'll have to make this for her. Thanks for the recipe!

  2. Oh, yum! This looks spectacular!

  3. Oh, thank you very much for posting. I love lemon curd so much but I do try to avoid white sugar and use honey instead. This will be a great benefit for me!

  4. Just curious, how much does this recipe make?


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