Honey Lemon Curd

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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 🥰

Two jars of chia pudding layered with lemon curd, each garnished with a cookie, placed on a marble surface with lemon wedges and cookie crumbs nearby.
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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 ⬆️ ⬆️ ⬆️ ).

top tip from the fit foodie kitchen ⤵️

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.

How do I do this? By removing ⅓ cup of heated lemon and honey before combining with the eggs, it will temper the eggs without scrambling them when you mix the two. This is an important step not to skip, and truly the only tricky part of this recipe.

Whisk in a bowl of beaten eggs on a textured, light-colored surface.

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:

A white bowl filled with beaten eggs on a textured white surface.

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

Honey Lemon Curd Recipe

My easy lemon curd recipe is naturally sweetened with honey. Make it on the stovetop using eggs, egg yolks, lemon zest, lemon juice, and honey!
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Servings: 4
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Ingredients 

  • 1 large egg
  • 2 large egg yolks
  • cup honey
  • cup fresh lemon juice
  • 1 teaspoon lemon zest
  • teaspoon sea salt

Instructions 

  • In a small bowl, add the egg and yolks, whisk and set aside.
    Hand whisking yellow batter in a gray bowl.
  • Add the honey, lemon juice, lemon zest, and sea salt to a small saucepan and bring to a gentle boil.
    A gray saucepan filled with water and small yellow floral bits on a textured light gray surface.
  • 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.
  • 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.
    A white bowl filled with beaten eggs on a textured white surface.

Tips & Notes

  • 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.

Nutrition

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.

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Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication and a passion for food. She is an incredible at-home cook, making her writing an important part of the content creation process.

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