Smooth + velvety, LEMON CURD is deliciously tart + sweet!
When I was little I loved getting to have high tea with my dear grandma or my mom. Often lemon curd was served with scones and I thought this was so elegant. It quickly became something that I really loved + it was super special because I only had it on rare occasions.
I adore LEMON CURD! But I can't stand when it tastes "eggy" ... yuck! Over the years I have found that most packaged lemon curds have a very distinct egg taste that overpowers the most important part in my opinion ... LEMON! When I'm craving it, I want that tart lemon taste, not the flavor of egg yolks.
Most lemon curd recipes call for egg yolks only ... usually creating a more dominant egg yolk flavor. Not my recipe! I use the whole egg. I find that this really helps create a bolder lemon flavor with no hint of egg yolk flavor at all.
My husband also loves lemon curd. I've made a special vanilla birthday cake for him with a thick layer of lemon curd in between the cake layers + I made a special Pavlova for him for Father's Day and topped with with lemon curd + berries ... he LOVES Lemon Meringue Pie, so this was my slightly adapted "Pie" version for him, without the crust. We both love this lemon curd so much that we simply enjoy feeding each other spoonfuls, it really doesn't need anything to go with it because it's so heavenly.
I hope you enjoy this Lemon Curd as much as my family does! It's so easy to make + it can be made ahead of time.
Honey Sweetened Lemon Curd
Honey Sweetened Lemon Curd
Rich, thick, creamy + perfectly tangy and sweet ... this luscious Lemon Curd is simply divine.
Ingredients
- 4 organic or pastured eggs
- ⅓ cup light colored raw or local honey* {I used local creamed clover}
- Zest of 3 to 4 organic lemons
- ½ cup fresh organic lemon juice {about 4 lemons}
- 7 tablespoons pasture butter
Instructions
- Wash + prep lemons, I wash mine in a vinegar-water solution. Using a microplane zester, zest all lemons - removing just the yellow of the rind, not the white pith {the white pith is very bitter}. Cut lemons in half. Place strainer over a measuring cup and squeeze the juice out of the lemons. Set aside.
- In a medium size saucepan, add eggs + honey. Whisk/stir to combine.
- Add lemon zest, lemon juice + butter cut into tablespoons to the saucepan. Stir with whisk, to ensure the eggs don't start to scramble {if they do, don't worry, you can strain that out in the end}.
- Over medium heat whisk until butter melts and the lemon curd begins to thicken, stirring constantly. This takes about 5-7 minutes ... you will notice little bubbles at the surface, when this happens remove from heat.
- Pour lemon curd through a strainer into a medium size glass bowl or small ramekins. Refrigerate for at least 5 hours or until chilled.
Notes
Equipment: Microplane Zester/Grater, Fine Mesh Strainer, Measuring Cup, Medium Size Saucepan, Whisk, Medium Size Glass Bowl or several Ramekins
SERVING SUGGESTIONS: Serve with fresh fruit, spread some on a scone, use it for a delicious layer in a cake, add it to a tart or pie, serve with homemade whipped cream, add it to homemade lemon bars, top it on vanilla ice cream or make a lemon cream milkshake by adding it to vanilla ice cream, top Pavlova's with a layer of curd ... or just simply eat it by the spoonful, it's that good!* I prefer lighter honey like this or this.
STORAGE: Store in an airtight container in the refrigerator for up to 3 days.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 67mgSodium: 127mgCarbohydrates: 53gFiber: 2gSugar: 48gProtein: 2g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too. Come follow along.
MORE RECIPES YOU MIGHT LIKE
Summer Pavlova with Lemon Curd + Strawberries
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Blueberry Scones from Gluten-Free Goddess
Almond Flour Lemon Poppy Seed Muffins from Live Simply
Gluten Free Biscuit Donuts from Gluten-Free on a Shoestring
Lemon Poppy Seed Zucchini Bread from With Food + Love
Fruit Salad w/ Honey-Mint Lime Dressing from Savory Sweet Life
WHAT'S YOUR FAVORITE WAY TO EAT LEMON CURD?
Krystal
Wow this sounds just divine!
Emily Sunwell-Vidaurri
Thank you!
Tash
I have always been wary of store bought lemon curd for the very same reason! I can't stand eggy smells or tastes unless they are of course, well, EGGS! My fiance loves lemon desserts so this will be a lovely surprise for him! Thank you for sharing 🙂
Emily Sunwell-Vidaurri
I feel the same way! 🙂
The Food Hunter
It's citrus season and I haven't made anything yet. Think I will try this
Emily Sunwell-Vidaurri
Citrus is so wonderful this time of year.
Renee Kohley
Ooo! I think I need to make this this weekend. Citrus is about the only fruit around here these days!
Emily Sunwell-Vidaurri
You'll love this! I bet the girls would too 🙂
Megan Stevens
We make something similiar, very similar 🙂 at our Paleo/Traditional cafe, for lemon meringue pie filling. It's my youngest's (is that a word, lol??) favorite. This is lovely. Thanks for sharing. And I love the light coming in in that top photo, so pretty. 🙂
Emily Sunwell-Vidaurri
Thank you Megan. I would love to visit your cafe one of these days! My husband and I LOVE lemon meringue pie.
Andrea Fabry
I've tried something similar with a coconut flake crust. This is even easier and my kids will love it!
Emily Sunwell-Vidaurri
I bet that was so yummy with the coconut flake crust. Yum.
Jennifer Margulis
Double yum. I make a whole grain coconut cake with lemon curd frosting. Never been happy w using sugar. Now I will try making it with honey.
Emily Sunwell-Vidaurri
I think you will enjoy it Jennifer, it adds a really lovely flavor. 🙂 That cake sounds amazing!
Raia
I really need to try this. And of course make some scones to go with it... 😉
Linda
Can you use any other fat? Has anyone tried a vegan margarine? I tried to make key lime pie for Christmas but it did not set up. The recipe I was using called for corn starch and flour- I ended up using rice flour and the vegan margarine. It was very thick after I cooked the flour and sugar, added it to the egg yolks, still thick. Then I put in the lime juice and it never was thick again. I ended up freezing it so we could eat it with a fork. My son and I are both allergic to dairy and gluten.
Emily Sunwell-Vidaurri
Hi Linda. I'm not an advocate of vegan margarine, but I'm sure you could substitute coconut oil for the butter in my recipe. I have no idea about the recipe you used to make a key lime pie. I did just see this recipe for Paleo Key Lime Pie today, maybe that would be helpful?
Renee Kohley
My mouth is watering - I really want to make this!
Emily Sunwell-Vidaurri
Thanks Renee! 🙂 It's an oldie, but a goodie. Warning, you'll want to eat it by the spoonful 😉
Erica
Hi I'm wondering if I HAVE to use butter in this recipe or can it be replaced with something else?
Emily Sunwell-Vidaurri
Hi Erica, I have never made it with anything other than butter. I'm sure you could try using coconut oil or ghee, but I'm not sure what the end result or flavor will be since I haven't tried it. 🙂
Kari
I never make my own lemon curd but this definitely looks easy enough!
Kari
http://www.sweetteasweetie.com
Emily Sunwell-Vidaurri
It's so good Kari! I hope you get to make some.
Candy
Perfect for Easter. Going in my recipe file.
Emily Sunwell-Vidaurri
Yes! It's so fun for Easter 🙂 Thanks Candy!
kristen
I dont think I've ever had lemon curd, but man oh man, your description makes me want too! I love tangy fruit flavored things! thanks for sharing!
Emily Sunwell-Vidaurri
It's so good Kristen! I hope you get to try some 🙂
Leah
I love lemon curd and scones! I have never used honey as the sweetener though! I will have to try, thanks for the idea!
Emily Sunwell-Vidaurri
I love lemon curd with scones too 🙂 Thanks Leah.
Ashleigh
This lemon curd recipe looks really great! I can't wait to try this recipe, thank you for sharing!
Emily Sunwell-Vidaurri
Thanks Ashleigh! 🙂
Jenn Slavich
The lemon curd sounds amazing. With spring right around the corner it's the perfect time to start using this in recipes. I totally love lemon curd, we had it in our wedding cake. It is so light and delicious! I have never made it. Thank you for the recipe now I can!
Emily Sunwell-Vidaurri
I love lemon curd in cake. How special that you had it in your wedding cake. It's super easy to make, I hope you get to make some. 🙂
Frugal Mom of 8
I love Lemon Curd! That looks amazing!
Emily Sunwell-Vidaurri
Thanks! 🙂
Angie Scheie
I LOVE lemon curd, but have never made it from scratch! Definitely pinning this for my next tea....or just when the mood strikes:).
Emily Sunwell-Vidaurri
I hope you get to make some Angie 🙂 Thanks for the pin!
Matt - Plating Pixels
This sounds amazing. My mom always made us lemon bars with a curd type of topping, but this is a much healthier option!
Emily Sunwell-Vidaurri
How fun! My mom made lemon bars too - probably more like the ones your mom made too. 🙂
Angie
Yum, I love lemon anything, but I've never made lemon curd myself. I bought some lemon curd at the store and it was so gross... Tasted like boiled eggs and lemon and sugar. lol
Emily Sunwell-Vidaurri
Oh no! Yes, that's how I think store-bought lemon curd tastes too. I can't stand when it tastes eggy. That's why I started making my own 🙂
Andrea Wyckoff
This sounds so delightful! I have only ever had lemon curd at a real food restaurant in Portland, OR called The Brooklyn House (highly recommended!) and it was soooo good! I would love to make it myself and follow your recipe next time!
Emily Sunwell-Vidaurri
I hope you get to make some at some point Andrea, you always make beautiful food. I'm sure yours would be delicious. 🙂
Christina
I read all the comments and not a single person actually tried this recipe. That's disappointing because the comments on recipes can be very helpful in determining if the recipe is reliable or how it should be modified. I always check the comments on marthastewart.com, bonappetit.com, etc.
Emily Sunwell-Vidaurri
Hi Christina, thank you for leaving a comment. I wanted to start by saying that the average reader does NOT leave a comment on the blog even when they make the recipe. In all of the years I've been doing this, my most loyal readers email me directly or message me on Facebook when they've made a recipe they love. In fact, just yesterday a woman messaged me on Facebook to thank me again (she has contacted me off my blog several times) for the grain free chocolate cake recipe that she made for her daughter's birthday and how the whole family loved it, but specifically because she's so grateful that her son (who up until my recipe) had never been able to eat chocolate cake because of all of his food allergies. That being said, there is a real live person behind the blog - hi, nice to meet you, my name is Emily, and I have real feelings. This lemon curd recipe is a family favorite and a true love of mine and I've been making this recipe for over 15 years. I have never had one complaint at any family gathering - in fact, only compliments. If you need more reassurance beyond my word, you can find my lime version, lime curd over at Delicious Obsessions where I shared my recipe and there is indeed a commenter who said it's delicious as well as my lime curd bars that are on shared on her site as well (again, I have gotten several compliments on these). I hope that helps and that you come back again. If you'd like me to steer you towards recipes that I know for sure are loved by my readers, let me know and I'd be happy to share those with you.
Eva
I just made this lovely curd. Excellent recipe and so easy to use the whole eggs. I was a little nervous about cooking the eggs too much so I used a double boiler. It Took longer to thicken but I didn't have to strain it.
Emily Sunwell-Vidaurri
I'm so happy to hear that Eva! 🙂 It's so yummy isn't it? My family goes crazy for it (I have to hide some to save for me to eat).