Honey & Meyer Lemon Curd

I recently tried to explain lemon curd to a friend who had never heard of it.  The name made her cringe.  I guess it does sound a bit unappetizing. I’m afraid it only got worse after I described how it’s made.  I realized you only know how good lemon curd is once you’ve tried it.
lemon curd and biscuitsOr you can take my word for it.  It’s velvety smooth, sweet and tart.  It’s basically a sweet hollandaise.  It’s traditionally sweetened with sugar, but I’ve been using honey, which works well with the flavor of Meyer lemons.honey & lemon curdThere are so many ways to use it. It’s delicious over fresh berries. It makes a perfect filling for a tart.  You can spoon it over biscuits, scones, toast, or crepes. Or try my preferred vehicle:  a spoon.meyer lemonsThe Meyer lemon tree is still going bonkers.  I’ve made preserved lemons, rosemary lemonade, limoncello, lemon truffles, lemon hummus, lemon floundercandied peels, etc.  And still there are more lemons.  You’d think I’d be tired of them by now.  meyer lemon treeNope.

I keep finding more ways to use them.  This lemon curd is my latest favorite. lemon curd on a biscuitI only wish there was a more appealing name for it.  

Honey & Meyer Lemon Curd
  1. zest of 2 lemons
  2. 1 egg
  3. 5 egg yolks
  4. 1 cup Meyer lemon juice*, strained
  5. 1 cup honey
  6. 10 tablespoons butter, cut in small pieces
  1. Zest the lemons into a large non-reactive bowl and set aside.
  2. Whisk the eggs and egg yolks in a large measuring cup or bowl.
  3. In a medium saucepan, stir the lemon juice and honey over low. Once warm, slowly pour in the eggs while stirring with a spatula.
  4. Raise the heat to medium-low. Stir constantly until the mixture begins to thicken and coats the back of the spatula, about 3-5 minutes.
  5. Stir in the butter, raise the heat to medium, and continue to stir and cook for 6-8 minutes. Lower the heat if it starts to bubble.
  6. Pour the mixture into the bowl with the lemon zest and stir it well with a spatula, which will start to cool it off.
  7. Refrigerate for at least one hour.
  8. Can be packed into jars at this point. Keeps for about 5 days.
  1. *If using regular Eureka lemons, increase the honey by 1/4 -1/3 cup.
Suwannee Rose https://suwanneerose.com/
Meyer lemon curd made with honey, a velvety smooth, sweet-tart tea time treat.

2 Comments Honey & Meyer Lemon Curd

  1. Coley December 11, 2015 at 11:54 am

    Well I for one am not bothered by the name lemon curd! I just love the stuff. I have major meyer lemon tree envy! i have a little dwarf meyer lemon tree that has about 5 lemons on it that are just starting to ripen. it’s one of my all time favorite flavors! and hey- great minds blog alike, because i just posted a meyer lemon recipe on my site today too! 🙂

    1. suwanneerose December 11, 2015 at 12:16 pm

      Oh I just found so many good Meyer lemon recipes on your blog. That tart with cardamom, wow! I’m making the Meyer lemon marinated olives this weekend, since I just bought some castelvetrano olives. Such a pretty cocktail snack.

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