Honey Lemon Curd Recipe

This honey lemon curd is an easy, stovetop curd made with simple ingredients — eggs, egg yolks, fresh lemon, a touch of sea salt, and honey instead of white sugar. It comes together quickly (about 13 minutes total) and requires no straining. The result is bright, tart, and perfectly sweetened, with a silky texture that spreads and layers beautifully.

Use it on toast, stirred into yogurt, spooned over overnight oats, piped into thumbprint cookies, layered in parfaits, or simply enjoyed straight from the jar. Because it uses honey for sweetness and has a short cooking time, it’s a great small-batch recipe to make whenever citrus is at its best.

Top tip from the kitchen

The most important technique when making lemon curd is tempering the eggs so they don’t scramble. Tempering means warming the beaten eggs gradually by stirring a small amount of the hot lemon-honey mixture into them before returning them to the saucepan. This raises the eggs’ temperature slowly so they blend in smoothly, producing a silky curd rather than scrambled bits.

To temper: remove about 1/3 cup of the heated lemon and honey mixture, whisk it into the eggs off the heat, then pour the warmed eggs back into the saucepan while whisking constantly. Continue to cook gently until the curd thickens.

Ingredients

• 1 large egg
• 2 large egg yolks
• 1/3 cup honey
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/8 teaspoon sea salt

How to use this lemon curd

This curd is versatile and can enhance many breakfasts, snacks, and desserts. A few ideas:

• Spread on toast or English muffins for an easy citrus breakfast.
• Layer into yogurt parfaits or chia seed puddings for added brightness.
• Stir into overnight oats for a lemony breakfast boost.
• Fill thumbprint cookies, mini tart shells, or sandwich between cakes.
• Spoon over fresh berries or serve with shortbread for a simple dessert.

Recipe

Yield: about 8 oz (roughly 4 servings)
Prep: 5 mins · Cook: 8 mins · Total: 13 mins

Instructions

1. In a small bowl, add the whole egg and the two egg yolks. Whisk them together and set aside.
2. In a small saucepan combine the honey, fresh lemon juice, lemon zest, and sea salt. Heat over medium until the mixture comes to a gentle simmer—do not let it boil vigorously.
3. Remove about 1/3 cup of the hot lemon-honey mixture and slowly whisk it into the beaten eggs. This step tempers the eggs and prevents curdling.
4. Return the tempered eggs to the saucepan, whisking constantly. Cook over medium heat for 2 to 3 minutes, whisking continuously, until the curd thickens. It will become frothy initially and then smooth as it reaches thickness. The curd should coat the back of a spoon.
5. Remove the pan from the heat and transfer the curd to a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until fully chilled and set.

Storing and make-ahead

Store leftover curd in an airtight container in the refrigerator for 5–7 days. The recipe is ideal for doubling or tripling if you want more on hand for breakfasts and baking. For longer storage, curd can be frozen in a sealed container for up to 2 months—thaw overnight in the refrigerator before using.

Tips & Notes

• Yield is approximately 8 ounces of curd.
• Tempering the eggs by adding a small amount of the hot liquid first is essential to avoid scrambled egg bits in your curd. Don’t skip this step.
• If the curd looks grainy, strain it through a fine-mesh sieve while still warm to smooth the texture, then chill.
• Adjust sweetness by using slightly more or less honey to taste; remember that chilling will slightly mute the lemon brightness.

Nutrition (approximate per serving)

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

Nutrition information is an estimate and should be used as a general guideline only.