- Whisk the egg yolks in a small saucepan until combined. Stir in the lemon juice and zest.
- Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon.
- Add the melted butter in after 5 minutes of cooking and whisk to fully incorporate.
- The curd takes about 10-12 mins to thicken. It’s ready when reduced by about half and the curd coats the back of a wooden spoon.
- Once ready, remove from heat and let the lemon curd cool for 10 minutes before mixing in the raw honey.
- Once cooled, pour the lemon curd into a glass jar. Seal tightly and refrigerate.
- After refrigerating, the curd should be set and the consistency of yogurt.
- This lemon curd will be less thick than traditional curd because honey is used instead of refined sugars.
- Low heat and constant stirring are both very important. If the heat is too high, it will turn to scrambled eggs. Not stirring enough will create a cooked layer at the bottom. Constant stirring will create a smooth and velvety curd.
- It's best to use organic unwaxed lemons because the zest is required for this recipe. Wash the lemons well in warm water before zesting.
- Lemon curd is not typically eaten on its own (unless you LOVE lemons) because it's tart and very rich. It's best to mix into other foods or use as a glaze.
Storage: Lemon curd should keep for up to two weeks in the refrigerator if stored in a covered jar.
Freezing: Freeze for up to three months, and thaw in the refrigerator.