Honey Meyer Lemon Curd

honey Meyer lemon curd in a jar with spoon and lemons

Honey Meyer Lemon Curd is like a burst of mid winter sunshine! This easy recipe is made with vibrant Meyer lemons and wildflower honey for a mellow flavor and cheering color. 

honey Meyer Lemon Curd in a jar with spoonLemon lovers, I’ve got your back today. I’ve made lemon curd before, so many times, but I never get tired of it because I find that every recipe is a little bit different and makes me fall in love all over again with its satiny texture and zippy flavor. The latest lemon curd is alway the greatest, that’s just the way it is.

What is lemon curd?

If you’re not familiar you’ve been missing out, but I understand the confusion; curd isn’t a jam or a jelly, it’s unique!

  • lemon curd is a creamy lemon spread first made in Britain over a century ago
  • it’s cooked on the stove almost like a pudding, until it thickens
  • the thickening comes from whole eggs, egg yolks, or a combination of the two
  • the texture is silky and the flavor is tangy, which is quite a unique and lovely combination

 

Meyer lemons with juicer

Meyer lemons are lemons, but better

As a cook I prize citrus over almost all the other ingredients in my kitchen and I use it constantly in sweet and savory foods.

And when it comes to citrus I’m all in for all varieties; I’m an equal opportunity citrus lover, except when it comes to Meyer lemons. This hybrid lemon/orange stands so far above the rest it’s in a category by itself.

Compared to regular lemons, Meyer lemons are:

  • smaller, and rounder, with a thinner, smoother, more delicate skin
  • brighter in color
  • milder and slightly less acidic
  • juicier
  • a tad more expensive, but worth it

Lemon curd made with Meyer lemons in a small jar

Don’t expect your lemon curd to last long!

I stashed my small jar of curd in the fridge so I could photograph it with something wonderful the next day for this post. I didn’t anticipate that a certain family member would devour the contents of said jar before I could get back to it. Although, come to think of it, leaving a jar of fresh lemon curd front and center in the fridge could be considered entrapment. My bad.

That’s the power of lemon curd, it’s so good it doesn’t need anything but a spoon, and if you haven’t tried it yet, consider yourself urged.

taking a spoonful of Meyer lemon curd

What to do with your fresh lemon curd

Lemon curd can be used in a myriad of ways, just like any jam or jelly.

  • First, hide it from the family!
  • Do the expected thing and dollop it on scones, biscuits, or a thick slab of toast.
  • Swirl it into yogurt or oatmeal.
  • If you were smart and made extra you can fill sandwich cookies or thumbprints, tarts, or fill in between cake layers.

Meyer lemons rule my kitchen!

honey Meyer lemon curd in a jar with spoon and lemons
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5 from 2 votes

Honey Meyer Lemon Curd

Honey Meyer Lemon Curd is like a burst of mid winter sunshine! This easy recipe is made with vibrant Meyer lemons and wildflower honey for a mellow flavor and cheering color. 
Course fruit preserve
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 24 servings
Calories 65kcal
Author Sue Moran

Equipment

  • 2-3 qt heavy bottomed saucepan
  • silicone 'spoonula'

Ingredients

  • 1/2 cup fresh Meyer lemon juice (115 grams) You can use the juice of regular lemons, too.
  • 1 large egg
  • 3 large egg yolks
  • 2/3 cup honey (225 grams)
  • pinch of coarse salt
  • 6 Tbsp unsalted butter, cut in pieces (85 grams)

Instructions

  • Put the lemon juice, egg and yolks, honey, and salt in a 2-3 quart heavy bottomed saucepan. Whisk to combine.
    ingredients in saucepan to make lemon curd
  • Add the butter and begin heating on medium to medium high, whisking almost constantly.
  • As the butter melts, switch to a silicone spoonula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat.
  • Push the curd through a strainer, pressing down with the back of your silicone spoonula to get as much through as possible. You'll just be left with a few small lumps of cooked egg.
    Meyer lemon curd in a small jar
  • Chill until cold, and use within a week or so. The curd will thicken further as it chills.

notes and variations

 
*recipe lightly adapted from food52

Nutrition

Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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15 Comments

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  • Reply
    Colleen
    April 1, 2021 at 10:31 am

    5 stars
    Love this recipe! Thanks for sharing! I’ve been using another recipe for years but this one is even easier and has such intense flavor! We started beekeeping last year so we used our honey and our neighbor’s Meyer lemons, so it’s local, as well. Any tips for canning in mason jars? I used to can my other lemon curd recipe in a hot water bath for 20 minutes and it worked well. I’m assuming I can do the same with this?

  • Reply
    Yo Sloan
    January 7, 2021 at 6:15 pm

    Absolutely sounds delicious – I know for a fact that physicians recommend curds for cancer patients.
    My husband’s oncologist recommended that I feed him curds – he survived cancer ! ! !
    OMG Joanne B has a lemon meyer tree….one lucky gal ! ! !

    • Reply
      Joycelyn
      January 10, 2021 at 11:04 am

      I believe, according to the American Cancer Society, your husband’s oncologist meant curds such as curds found in cottage cheese and other cheese curds such as the cheese curds used in poutine. Curds such as lemon and other citrus curds are fairly high in sugar so might want to check if your hubby’s oncologist actually meant your husband needed an extra sugar boost for now, or needed the extra protein via cottage cheese and other cheese curds.

      • Reply
        Sue Moran
        January 10, 2021 at 11:11 am

        Thanks for your input Joycelyn, I was confused by the doctor’s recommendation as well.

  • Reply
    Joanne B
    January 6, 2021 at 12:17 pm

    Can lemon curd be frozen or canned? I have a meyer lemon tree that’s heavy with fruit.

    • Reply
      Maggie
      January 12, 2021 at 5:53 pm

      I make a lot of Lemon Curd, in Oz we call it Lemon Butter, and I buy lemons or limes when they are cheap and juice them and freeze the juice. I also shred the zest and seal it in plastic bags and freeze it also.

  • Reply
    2 sisters recipes
    January 5, 2021 at 7:31 pm

    I’m loving this whole lemon curd thing! Never made it yet – but it’s on my list to do! Thanks for the recipe Sue!

  • Reply
    Sharon K
    January 5, 2021 at 11:08 am

    I’m a lemon lover, through & through. It was even on my list today to make lemon curd and this looks amazing!! Thankfully, my husband is not a lemon lover so ALL the curd is mine. 😉

    • Reply
      Sharon K
      January 12, 2021 at 11:14 am

      Just a follow-up … I went & picked up Meyer lemons so I could make the exact recipe as written. I’ve been making lemon curd most of my adult life, but had never tried it with honey. This is delicious & so easy!! Thanks for another great recipe!

      • Reply
        Sue Moran
        January 12, 2021 at 12:59 pm

        Yay! Thanks Sharon 🙂

  • Reply
    Paula
    January 5, 2021 at 10:53 am

    I am blessed to live on the Big Island of Hawaii and have a Meyer Lemon Tree in my backyard! Due to our climate my tree produces beautiful big juicy Meyer Lemons almost all year long! I love making lemon curd and will certainly try this one today, my question is can lemon curd be used in a pie?

    • Reply
      Sue
      January 5, 2021 at 11:00 am

      This one could be used in a pie, yes. Enjoy your tree Paula, what a luxury!

  • Reply
    Barbara
    January 5, 2021 at 10:28 am

    This recipe looks stunning. You indicate the number of servings as 24. How much does each serving equal in ozs. or cups please. Or what is the total quantity this recipe makes? Thank you.

    • Reply
      Sue
      January 5, 2021 at 11:00 am

      Each serving is a heaping tablespoon, approximately.

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