Tangy Honey Sweetened Lemon or Lime Curd

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breakfast / dairy free option / dessert / gluten free / grain free / sweet / vegetarian


Locally grown lemons and limes are finally coming back into season and available at our local veggie market. The limes are currently around $6.99/kg instead of a painful $29.99/kg for imported produce, and I always prefer to buy local in-season produce when I can.

This lemon or lime curd recipe is rather delicious. The tangy, zesty citrus flavour with the addition of honey instead of sugar is a gorgeous combo. Coconut oil can replace the butter for a dairy free version too. The mini cakes pictured here with the lemon curd are a future blog post. I am looking forward to sharing it soon!

Tangy Honey Sweetened Lemon or Lime Curd

  • Servings: about 500 gms
  • Print

100gms butter or coconut oil
1/2 to 2/3 cup honey (sweet lemons will need about 1/2 cup but limes or sour lemons will  need more like 2/3 cup honey)
2 free range eggs
2 egg yolks
2/3 cup lemon or lime juice
finely grated zest of four lemons or limes (about 3 TBLS)

  1. Place a saucepan over a low heat and add butter or coconut oil and honey. Heat until the butter/coconut oil and honey is just melted but not hot.
  2. Add eggs and egg yolks and whisk well to combine. Add lemon or lime juice and whisk well again.
  3. Gently heat the mixture while stirring constantly with a rubber spatula and scraping the bottom of the pan until the mixture thickens (about 7-10 minutes). It should coat the back of a spoon. Do not allow the mixture to boil or it will cause the eggs to curdle and the mixture will become lumpy and eggy.
  4. Remove from heat and stir in the lemon zest. Pour the curd into clean jars and cover the entire surface with cling film to prevent a skin from forming. Once cool, remove the cling film, cover the jar with a lid and refrigerate for up to 10 days. Lemon curd can also be frozen for up to 2 months.

The mixture will thicken as it cools.

The Author

Let food be thy medicine and medicine be thy food.

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