This honey lemon curd recipe is made simply on the stovetop with easy elements and no straining required! I really like that it’s naturally sweetened with honey as an alternative of white sugar, and you’ll whip up a batch in quarter-hour flat.
Slather this on toast, dollop in thumbprint cookies, layer in in a single day oats — the choices really are countless. I hope you take pleasure in this recipe as a lot as I do 🥰
It’s lastly spring right here in Minnesota, however nonetheless the tail finish of citrus season aka the proper second in time for this honey lemon curd. It’s so dang good! Citrus-y, tart and completely sweetened with honey.
And even higher? It’s foolproof — I’m talkin’ easy elements that simply comes collectively on the stovetop, after which can be utilized to raise actually any dessert, candy deal with, or my private favourite — this lemon cream pie chia seed pudding (what you see within the photograph above ⬆️ ⬆️ ⬆️ ).
The important thing to the proper curd is to mood the eggs WITHOUT scrambling them. Meaning that you must get them heat sufficient to stabilize the elements however not so sizzling that you just cook dinner them.
Honey Lemon Curd Elements to Collect
- Eggs: you’ll want 1 giant egg and a couple of egg yolks to get the proper texture for this curd.
- Honey: conventional lemon curd is made with white sugar, however this recipe is of course sweetened with honey! It provides good sweetness to this curd.
- Lemon juice & lemon zest: don’t skip both! The combo of the zest and juice is integral to the flavour of the curd.
- Sea salt: only a pinch is all you want!
The way to Use Lemon Curd
This lemon curd was born out of my protein lemon cream pie chia seed pudding, and omg it’s so dang good for that. However, actually, lemon curd is SO versatile. Use it in:
Storing Leftover Lemon Curd
Retailer any leftover curd in an hermetic container within the fridge for 5-7 days. Due to its longer shelf life, this can be a nice recipe to double or triple.
Extra Lemon-y Candy Treats
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In a small bowl, add the egg and yolks, whisk and put aside.
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Add the honey, lemon juice, lemon zest, and sea salt to a small saucepan and convey to a mild boil.
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Take away ⅓ cup of the honey lemon juice combination from the pot and whisk it into the whisked egg. This can mood the eggs and cease them from curdling. Switch the eggs again to the pot and whisk till mixed. Prepare dinner on medium for two to three minutes. It ought to thicken pretty shortly. *As soon as the egg has been added, it ought to change into frothy whereas cooking after which the froth will go away as soon as thickened.
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Take away from the warmth and switch the curd to a bowl. Let the curd cool and high with plastic wrap. Refrigerate till thick and funky.
- Yields about 8 oz.
- Eradicating the ⅓ cup of heated lemon and honey is a method to mood the eggs in order that they don’t scramble fully once you combine the 2. This is a vital step to not skip.
Energy: 135 kcal, Carbohydrates: 25 g, Protein: 3 g, Fats: 3 g, Fiber: 0.2 g, Sugar: 24 g
Diet data is mechanically calculated, so ought to solely be used as an approximation.
Images: pictures taken on this put up are by Erin from The Picket Skillet.
