How to Make Lemon Curd with Honey (No Refined Sugar)

Name: Honeyed Lemon Curd Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3/4 cup honey; 2 whole eggs; 4 egg yolks; 2/3 cup lemon juice ((from 6 to 8 lemons)); 2 tablespoons finely grated lemon zest; 4 tablespoons cold salted butter ((cubed))

Bright, floral, and honey-sweetened, this lemon curd cooks up in minutes on the stovetop into a silky, spoonable spread. Naturally sweetened and deeply lemony, it's an easy upgrade for biscuits, homemade yogurt, or toasted sourdough bread.

Lemon curd in a white ramekin nestled on top of citrus leaves

Lemon curd typically calls for four ingredients: lemons, eggs, butter and sugar. I swap refined sugar for honey. It sweetens the curd while adding a floral depth white sugar can't match.

Key Ingredients + Substitutions

Lemons are the heart of this recipe. You'll use both the juice and the zest. If you can find them, opt for Meyer lemons. They're slightly sweeter and less sharp than regular lemons, with fragrant zest that pairs beautifully with honey. If Meyer lemons aren't available, regular lemons or a mix of lemons and clementines work well.

Eggs and egg yolks thicken the curd, making it velvety smooth like custard. Pasture-raised eggs give the richest color an deeper flavor.

Butter adds richness and a silky finish. While most recipes call for unsalted butter, I find that salted butter works best. That delicate nudge of salt balances the honey's sweetness and the lemons' sourness. Keep in mind that unsalted butter and a pinch of sea salt works fine as a substitute.

Honey deepens the flavor and gives the curd a richer color. Orange blossom honey is a particular favorite of mine in this recipe, but just about any honey will work. For best results, use smooth-flowing liquid honey rather than one that has crystallized.

Recipe Tip

Strain the finished curd through a fine-mesh sieve. It will remove any bits of coagulated egg or zest, ensuring a silky-smooth texture.

Rate this Recipe

5 from 6 votes

1 pint (8 servings)

Honeyed Lemon Curd Recipe

A silky, stovetop lemon curd is naturally sweetened with honey instead of refined white sugar. Ready in about 20 minutes and perfect for making ahead, it keeps well in the fridge for easy breakfasts and simple desserts all week.

Prep Time5

Cook Time15

Total Time20

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Ingredients

¾ cup honey
2 whole eggs
4 egg yolks
⅔ cup lemon juice (from 6 to 8 lemons)
2 tablespoons finely grated lemon zest
4 tablespoons cold salted butter (cubed)

Equipment

mixing bowl
Whisk
saucepan
Wooden Spoon
Fine-mesh Sieve

Instructions

Whisk the honey, eggs, egg yolks, and lemon zest in a bowl until smooth and velvety.
Heat the lemon juice in a small saucepan over medium heat until it just begins to bubble at the edges. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, and then continue whisking until smooth.
Transfer the mixture to the empty saucepan. Cook over medium heat, stirring constantly, about 5 minutes, until thick enough to coat a spoon. Turn off the heat, and stir in cold butter until fully incorporated. Strain the curd through a fine-mesh sieve. Refrigerate until cold, and store up to 5 days.

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Common Recipe Questions

How do I store it?

Store the finished curd in an airtight container in the fridge for up to 5 days.

Alternatively, you can freeze the curd in an airtight container up to 3 months. Keep in mind that the lemon curd won't freeze solid, but will have a texture closer to ice cream. Transfer it to the fridge to thaw before using.

Can I use bottled or frozen juice instead of fresh?

Yes. But your finished curd might lack flavor, since bottled and frozen juice do not contain lemon zest.

Why didn't my curd thicken?

It likely needs a bit more time on the stove. You should cook it gently until it coats the back of a spoon.

Key Ingredients + Substitutions

Recipe Tip