Sweet and tangy, this homemade clean eating lemon curd with honey is free from refined sugar but still tastes like that delicious traditional lemon curd you had growing up. Pile it high in little pastries or use it as a layer in a cake.
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Clean Eating Lemon Curd With Honey
Lemon curd always reminds me of little old ladies and overly sweet treats.
I feel like all of my friend’s grandmothers used to make little cakes with lemon curd piled on top when I was growing up, and it’s one of those foods that always makes me smile. I haven’t had it in years though!
Our lemon tree just ripened, and we have over 200 lemons (the bitter type, not the sweet Meyer lemons) to put to use. The first thing I wanted to make was a curd, but every recipe I happened upon was loaded with cups and cups of refined sugar.
No Refined Sugar?
So I experimented and came up with my own. And yes, we sweeten this lemon curd with honey.
It has that same sweet kick, but there is absolutely no refined sugar in there. It tastes amazing! All you need is:
- Eggs
- Honey
- Lemons (obviously)
- Coconut Oil
Even my hubby, who is a staunch non-fan of everything lemon, loved this and ate the whole lemony dessert I made with it! Win.
Tips and Tricks To Make Sure Your Homemade Curd With Honey Works
WHISK. WHISK. WHISK.
I cannot emphasize this enough.
Under no circumstances are you allowed to walk away and leave this on the stovetop for minutes at a time.
The eggs will cook too fast and you will have lemon-flavored cooked eggs. And that my friends, is just gross (believe me, I went through a couple of those versions in my attempts at getting this right and it is not something I want to taste ever again).
What Do I Do With Homemade Lemon Curd?
What are some awesome lemon curd uses I hear you ask?
Well, you could eat it from the jar with a spoon (no judgment here, it’s the best way!). Or you could also:
- Add it to a chia pudding
- Pop it into a little pastry tart and top with a raspberry
- Enjoy a dollop with some ice cream
- Pair with some cream as the middle layer of a cake
- On top of meringue and then topped with fruit
- Put it on your toast in the morning (do it, I dare you!!)
I would love to hear what your favorite thing to do with lemons is so sure to leave a comment!
For more homemade clean eating preserves, check out these little jars of deliciousness:
- Cranberry and Vanilla Bean Butter,
- 3 Ingredient Peach Butter
- Homemade Apple Sauce
- Homemade Clove and Cranberry Apple Sauce
- Paleo Orange Curd from The Cheerful Kitchen
Happy Eating
xx
- 3 large eggs
- 1/4 cup raw honey
- zest from 1 lemon
- 1/2 cup freshly squeezed lemon juice
- 6 tbsp coconut oil softened
Whisk together the eggs, honey and lemon zest until light colored
- Add in the lemon juice and coconut oil, and whisk to combine
- Cook the curd over a med-low heat. Whisk continuously until it thickens and there are small bubbles on the surface. This took me about 20 minutes
- Once the curd has reached the desired level of thickness, pour it through a strainer placed on top of a large bowl. It should be thick enough that you have to push it through the strainer with a spatula
- Pop the strained curd into the fridge and allow to cool
- Keep stored in the fridge for about a week. I have also had success with freezing
I used the more bitter lemons, as that is what I had on hand, and I also like a bit of bite to my curd. If you prefer it to be sweeter, then use Meyer lemons
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If you enjoyed this recipe then you might want to try these:
- Zesty Lemon and Chia Seed Pudding
- One Pan Lemon Garlic Parmesan Chicken
- Lemon and Oregano Chicken Skewers
- Chamomile and Lemon Baked Apples
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
Having a lemon tree in your backyard sounds so amazing! Some friends here have one too, but it’s difficult to get them over the winter where I live. I’ve never had lemon curd, so this sounds really interesting to me 🙂
Oh it is so amazing Kat! I am a bit overburdened with lemons at the moment, but it’s a good problem to have 🙂 And it has forced me to learn how to best preserve them! You should try some lemon curd, the perfect balance of sweet and sour. I am hooked (but I love anything lemon)
200 lemons oh my goodness! I am a lemon lover and so that really sounds like heaven to me! I’m jealous your husband got to enjoy it all being the lemon hater that he is.
I know, he really needs to start liking them!!
Never seen or heard such a recipe before but it sounds great! I’m very pleased to read there’s no refined sugar in it but honey instead! (Much healthier!) I’ve seen you can eat it on cake, are there other possibilities? I need to try this!
There are so many ways to eat it! I have been having it as dessert, with some chopped pecans and pomegranate on top. I also baked some little shortbread cups (in mini muffin trays), and popped some lemon curd in there once it was cooled. Also yummy on scones/biscuits, and I also pop a big dollop on waffles! I hope you enjoy it if you give it a go 🙂
Ooh, honey lemon curd. That has got to be so delicious. I can’t eat commercial lemon curd as it’s way to sweet, but I love my homemade version. Might try it with honey next time.
I definitely agree that the commercial stuff is way too sweet! Especially in the U.S. – I recently tried some for the first time since moving here, and I swear it is 10x sweeter than the versions available in Australia!
I absolutely love lemon curd! This looks devine!
Me too Johlene 🙂
So glad I’ve found your recipe! Our lemon tree is bursting with fruit (yay!!), and the most recent recipe I tried for lemon curd was no good! Yours looks absolutely delicious and can’t wait to try it! Thanks!
Oh yay, I hope you love it as much as I do 🙂
Love lemon curd! Your recipe sounds fantastic. I make a lot of limoncello with my lemons 🙂
🙂 I have a big batch of limoncello maturing in the cupboard!
This sounds like creme brulee without the sugar coating on top. And the best part, i love that it’s made healthy! Must give it a try soon!
That’s a great way to describe it Neli – definitely as creamy as a brûlée!
That color is perfection! I wanna eat it just like that out of the jar !
Thats may be exactly what I did Florentina 🙂
This looks just wonderful. I’ve never had lemon curd before but now you’ve got my taste buds wondering… Great job!!
Wow, I thought lemon curd was just something everyone ate growing up 🙂 But so many readers haven’t heard of it before! It’s super yummy (especially if you are a lemon lover)
I love the idea of using honey and coconut oil in this, it must be so delicious! Saving for later.
Thanks Helen! The honey sweetens it just enough, and the coconut oil gives it the perfect texture!
This looks so thick and creamy, love it! Can’t beat lemon curd on toast – or inside cupcakes 😀
Now I have a craving for lemon curd cupcakes!
I absolutely love lemon curd but have never made it from scratch so this recipe is going in the recipe file. It would be perfect for linzer cookies.
It’s actually surprisingly easy to make from scratch! I hope you love it 🙂