This dairy-free and honey sweetened lemon curd uses whole eggs, meaning you’re not stuck with a load of egg whites!
When organic lemons are on sale, I go wild and buy several pounds of them. I don’t often buy organic produce because it’s so wildly expensive, but if I’m going to zest lemons and oranges, I go organic. I zest them and then freeze the zest in a small glass jar.
That way I don’t have to obsess over finding cheap organic lemons and oranges later in the year. I don’t often bake orange flavored goodies outside of the winter but it’s comforting to know that I could if I wanted to. ;) Plus I can only turn down Mr. T’s requests for chocolate orange scones for so long before I break down and make him some.
So now that a few dozen zested lemons were sitting around doing nothing but getting depressed by the dark weather, I had to find something to do with all the juice. Lemon curd was my first creation! I wanted to create a honey sweetened lemon curd just because the amount of white sugar I found in other recipes was kind of absurd. I’m sure they all taste wonderful – I just don’t need a cup of sugar in my lemon curd.
And because I didn’t need a ton of egg whites taking up room in the fridge, I used whole eggs. And it worked!
I made this a few times using different methods. The easiest and my favorite way was to just mix everything together in a pot and cook it until thickened. No need to whip eggs or separate them or any of that. I did like the effect that running it through a food mill had! Smoother lemon curd = better.
The honey taste in this lemon curd wasn’t super strong, but you can definitely taste it. If you don’t like honey, here’s a microwave lemon curd recipe from Very Culinary!
Since I know that a lot of you are dairy-free, I used refined coconut oil instead of butter to make this lemon curd dairy-free. You could use butter if you like.
Although this recipe is super easy, it can be ruined quickly – if you walk away! If you’re not paying attention, the lemon curd can go from perfect to a nasty, cooked egg mess in moments. So don’t get distracted. ;)
Honey Sweetened Lemon Curd
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 1 cup
- 3 eggs
- ¼ cup (80 grams) honey
- zest of 2 lemons (about 1 tablespoon)
- ¼ cup (56 grams) refined1 coconut oil or regular butter
- ⅓ cup + 1 tablespoon lemon juice
- Mix together the eggs, honey and lemon zest in a medium saucepan or pot.
- Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
- Once melted, stir in the lemon juice.
- Cook the lemon curd, stirring constantly, until it thickens – about 5-10 minutes.
- Strain the curd with a food mill or with a strainer and then let it cool completely.
- Store in an airtight container in the refrigerator for up to one week.