Sweet and tangy, this homemade clean eating healthy lemon curd recipe made 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.
Lemon Curd With No Sugar?
So I experimented and came up with my own.
Instead of piling in the white sugar by the cupful, we are going to sweeten this lemon curd with honey.
Honey sweetened lemon curd has that same sweet kick as a traditional curd, but there is absolutely no refined sugar in there.
Trust me, it tastes amazing!
All you need is:
- Lemons (obviously)
- Coconut Oil (don't worry, it won't taste overly coconutty). If you are opposed to coconut oil, or it isn't something you regularly have on hand, you can always sub in some unsalted butter instead.
Even my hubby, who is a staunch non-fan of everything lemon, loved this and ate the whole lemony dessert I made with it!
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 lemon curd on the stovetop for minutes at a time.
The eggs will cook too fast and you will have lemon-flavored sweet 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).
So be sure to stay at the stove and whisk this curd consistently for a lovely smooth texture with no cooked egg bits floating around.
Do I Have To Strain The Lemon Curd?
Straining the lemon curd once it has been cooked is an optional extra step.
It comes in handy for two reasons:
- It removes the zest from the cooked curd to allow for a completely smooth curd
- It removes any accidental pieces of cooked egg which can lead to a less than smooth curd
If you have managed to avoid cooking any egg, and you don't mind a little bit of zest then go on ahead and skip this step and simply transfer the curd straight to your storage jar and into the fridge.
What Do I Do With Homemade Lemon Curd and Honey?
What are some awesome recipes using lemon curd 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:
- Add it to a Lemon 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!!)
- Fold it through some yogurt and top with granola
- Add it along with a dollop of cream to some homemade scones (try it with these Lavender and Lemon Scones)
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
Homemade Clean Eating Lemon Curd with Honey
- 3 large eggs
- ¼ cup raw honey
- zest from 1 lemon
- ½ cup freshly squeezed lemon juice
- 6 tbsp coconut oil softened
- In a medium-sized saucepan, whisk together the eggs, honey, and lemon zest until it is light in colour
- Add in the lemon juice and coconut oil, and whisk to combine
- Cook the lemon mixture over a med-low heat, whisking continuously until it thickens and there are small bubbles on the surface. This can take up to 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 (see notes)
- Pop the strained curd into an airtight container with a lid and into the fridge to cool
- Keep stored in an airtight container with a lid in the fridge for about a week. I have also had success with freezing
This recipe has been updated from the original December 2015 version to include more information for readers.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.