Honey Lemon Curd Recipe – Nourished Kitchen

Bright, floral, and honey-sweetened, this lemon curd cooks up in minutes on the stovetop into a silky, spoonable spread. Naturally sweetened and deeply lemony, it’s an easy upgrade for biscuits, homemade yogurt, or toasted sourdough bread.

Lemon curd typically calls for four ingredients: lemons, eggs, butter and sugar. I swap refined sugar for honey. It sweetens the curd while adding a floral depth white sugar can’t match.

Key Ingredients + Substitutions

Lemons are the heart of this recipe. You’ll use both the juice and the zest. If you can find them, opt for Meyer lemons. They’re slightly sweeter and less sharp than regular lemons, with fragrant zest that pairs beautifully with honey. If Meyer lemons aren’t available, regular lemons or a mix of lemons and clementines work well.

Eggs and egg yolks thicken the curd, making it velvety smooth like custard. Pasture-raised eggs give the richest color an deeper flavor.

Butter adds richness and a silky finish. While most recipes call for unsalted butter, I find that salted butter works best. That delicate nudge of salt balances the honey’s sweetness and the lemons’ sourness. Keep in mind that unsalted butter and a pinch of sea salt works fine as a substitute.

Honey deepens the flavor and gives the curd a richer color. Orange blossom honey is a particular favorite of mine in this recipe, but just about any honey will work. For best results, use smooth-flowing liquid honey rather than one that has crystallized.