Honey lemon curd


    I like to make my lemon curd with honey instead of sugar. Use untreated organic lemons if you can find them.

    1 person made this

    Serves: 16 

    • 500g honey (thick and mild is best)
    • 250g butter
    • 5 lemons, juiced and zested
    • 5 eggs

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Add honey and butter to a metal bowl. Place bowl over a saucepan with boiling water and let both melt. Add lemon juice and zest and stir well.
    2. Lightly beat the eggs, then add to bowl. Leave to simmer and stir constantly until thickened, making sure the water does not touch the bowl or the eggs will cook.
    3. Pour into small jars while still hot and let cool. Close with lids and store in the fridge. It keeps about 1 month.


    You can also freeze some of it if you don't use it soon.

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate