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.
Lemon 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 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
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.
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!
- Whole Meyer Lemon Bars
- Meyer Lemon Pudding
- Meyer Lemon Vinaigrette
- Meyer Lemon Roast Chicken
- Meyer Lemon and Rosemary Focaccia Bread
Honey Meyer Lemon Curd
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.
- 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.
- Chill until cold, and use within a week or so. The curd will thicken further as it chills.
Notes
Nutrition
about how many Meyer lemons will I need to purchase to get 1/2 cup of juice ? THANK TOU !
Depending on your lemons, I’d get 4. That’s probably more than you’ll need, but just to be safe.
I’m going to top my Lemon Poppy Seed bundt cake recipe with your lemon curd for dessert for a friend I’ve not visited with in years! It sounds wonderful & I can’t wait to try it!! I’ve always wanted to top this cake recipe with something yummy & now you’ve given me a treat! Thank you so much!
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?
This recipe is perfect for you! I can’t advise on canning, but I think you should be able to do it, here’s some good info:https://practicalselfreliance.com/canning-lemon-curd/
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 ! ! !
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.
Thanks for your input Joycelyn, I was confused by the doctor’s recommendation as well.
Can lemon curd be frozen or canned? I have a meyer lemon tree that’s heavy with fruit.
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.
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!
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. 😉
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!
Yay! Thanks Sharon 🙂
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?
This one could be used in a pie, yes. Enjoy your tree Paula, what a luxury!
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.
Each serving is a heaping tablespoon, approximately.