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A glass jar layered with chia pudding and yellow lemon curd, topped with a round cookie and a spoon, with a lemon wedge next to the jar.
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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 Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Dessert
Cuisine: American
Keyword: honey lemon curd
Servings: 4
Author: Emily Richter

Ingredients

  • 1 large egg
  • 2 large egg yolks
  • ⅓ cup honey
  • ⅓ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • ⅛ 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.

Video

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: 135kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Fiber: 0.2g | Sugar: 24g