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    Home » All Recipes

    Author: Donna | Published: May 12, 2021 | Modified: May 28, 2021

    Homemade Clean Eating Lemon Curd With Honey

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    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.

    overhead shot of lemon curd in a glass jar with a sprinkling of lemon slices and edible flowers in the background

    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.

    Overhead ingredient shot of ingredients needed for lemon curd with honey

    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:

    • Eggs
    • Honey
    • 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!

    Win.

    Overhead shot of ingredients for lemon curd being mixed together
    (1) Add all of the ingredients except for the lemon juice to a bowl and whisk to combine.
    Overhead shot of ingredients for lemon curd being mixed together
    (2) Add the lemon juice and whisk again to combine.
    Overhead shot of lemon curd in a small saucepan being whisked by a wooden whisk
    (3) Add the mixture to a saucepan and whisk continuously over low heat until thickened.
    overhead shot of lemon curd in a glass jar with a sprinkling of lemon slices and edible flowers in the background
    (4) Transfer the curd to a glass jar and allow to cool completely before storing in the fridge.

    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.

    Thickened curd served on a wooden spoon with a white handle

    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:

    1. It removes the zest from the cooked curd to allow for a completely smooth curd
    2. 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.

    overhead shot of lemon curd in a glass jar with a sprinkling of lemon slices and edible flowers in the background

    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)
    Overhead shot of 6 lemon and lavender scones on a baking tray and sprinkled with edible flowers and small lemon wedges with a butter knife on the side
    Why not try serving the lemon curd with these lemon and lavender 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

    Happy Eating

    xx

    overhead shot of lemon curd in a glass jar

    Homemade Clean Eating Lemon Curd with Honey

    Whole Food Bellies
    Sweet and tangy, this lemon curd is free from refined sugar, but tastes like the traditional lemon curd you had growing up
    4.77 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Sweet
    Cuisine Sweet
    Servings 8 serves
    Calories 149 kcal

    Ingredients
      

    • 3 large eggs
    • ¼ cup raw honey
    • zest from 1 lemon
    • ½ cup freshly squeezed lemon juice
    • 6 tablespoon coconut oil softened

    Instructions
     

    • 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

    Notes

    What Type of Lemons?
    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 your lemon curd to be sweeter, then use Meyer lemons
    Whisk!
    This needs to be whisked constantly or you will end up with bits of cooked egg in your lemon curd, which is less than desirable. 
    Why Strain?
    Straining is an optional step to remove the zest from the lemon curd. 
    If you are not opposed to having lemon zest in your curd then you can skip this step.
    This is also useful if you have managed to end up with some pieces of cooked egg in the mixture, and allows you to have a completely smooth curd.

    Nutrition

    Calories: 149kcalCarbohydrates: 9.4gProtein: 2.4gFat: 12.1gSaturated Fat: 9.4gCholesterol: 70mgSodium: 27mgSugar: 9.6g
    Tried this recipe?Let us know how it was!

    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.

    Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! Or if Pinterest isn’t your style, bookmark this post! Let’s keep the conversation going- join my Facebook group! 

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    Reader Interactions

    Comments

    1. Sydney says

      February 09, 2021 at 6:35 am

      LOVED MAKING THIS! It will be going on lemon cake later this evening!

      Reply
      • Donna says

        February 09, 2021 at 12:22 pm

        Yum!! So glad you enjoyed 🙂

        Reply
    2. Amita says

      January 14, 2021 at 9:51 pm

      How to make vegetarian lemon curd as i am vegetarian n do not have eggs. Pls reply. Thanks.

      Reply
      • Donna says

        January 16, 2021 at 3:47 pm

        Hi Amita, sorry I have never tried making this without eggs, however, there are lots of vegan lemon curd recipes with good revies if you do a quick search on google!

        Reply
    3. Jessica says

      October 01, 2020 at 6:08 pm

      Was looking for a recipe to use up my lemons and this was perfect! I love the punchy flavor and it was very easy/impressive.

      Reply
      • Donna says

        October 06, 2020 at 1:38 pm

        So glad you enjoyed it!

        Reply
    4. Stevie says

      August 17, 2020 at 8:43 am

      This lemon curd was amazing and so easy to make! It didn’t take me 20 minutes to get it thick. It only took about 10! Def a yummy choice and you can’t taste the coconut oil!

      Reply
      • Donna says

        August 17, 2020 at 12:57 pm

        So glad you enjoyed 🙂

        Reply
    5. Manu says

      May 10, 2020 at 12:51 am

      Hi I am in Rome and have many lovely lemons. I adore curd and this looks like a great recipe. There is no way i am going to manage to get my hands on coconut oil though. Is it necessary? If so what can it be replaced with? We are not vegan.
      Thank you!

      Reply
      • Donna says

        May 11, 2020 at 9:05 am

        Hi Manu, I have only tried this recipe with coconut oil, but I imagine butter would work just as well, and is what is typically used in curd! Let me know how you go if you do try it out.

        Reply
      • Stevie says

        August 17, 2020 at 8:44 am

        I think you can just use unsalted butter :).

        Reply
    6. paddy kamen says

      April 10, 2020 at 3:03 am

      Hello,
      I am about to try a couple of your recipes.
      May I ask: why strain the lemon curd? Is it usually lumpy?
      Is it strictly necessary?
      Very best,
      paddy

      Reply
      • Donna says

        April 13, 2020 at 12:07 pm

        Hi Paddy, sometimes you will get little bits of cooked egg in there that haven't blended properly which can give it a little bit of a lumpy texture. Although not strictly necessary, it does give it a way better smooth texture if strained. Definitely do what works for you, the perfectionist in me just can't handle those bits 🙂

        Reply
        • paddy kamen says

          April 13, 2020 at 1:06 pm

          Thanks much for taking the time to respond.
          I didn't strain it, and ...no bits!
          Also, it didn't thicken as much as I thought it would, but
          I figured it would as it cooled, which was the case.
          Delicious!
          Thank you for sharing!

          Reply
          • Stevie says

            August 17, 2020 at 8:46 am

            I think some people strain to take the zest bits out. I didn’t strain and it was very yummy and I didn’t mind the bits of lemon zest!

            Reply
    7. Kat from curlsnchard.com says

      December 28, 2015 at 12:30 pm

      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 🙂

      Reply
      • Donna1 says

        December 29, 2015 at 8:31 am

        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)

        Reply
    8. Brandy M. says

      December 20, 2015 at 8:26 am

      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.

      Reply
      • Donna1 says

        December 20, 2015 at 2:34 pm

        I know, he really needs to start liking them!!

        Reply
    9. LifeStyleTalks says

      December 20, 2015 at 1:58 am

      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!

      Reply
      • Donna1 says

        December 20, 2015 at 2:36 pm

        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 🙂

        Reply
    10. Choclette says

      December 19, 2015 at 1:45 pm

      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.

      Reply
      • Donna1 says

        December 20, 2015 at 2:37 pm

        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!

        Reply
    11. Johlene@FlavoursandFrosting says

      December 18, 2015 at 10:24 am

      I absolutely love lemon curd! This looks devine!

      Reply
      • Donna1 says

        December 20, 2015 at 2:38 pm

        Me too Johlene 🙂

        Reply
    12. Patricia @ Grab a Plate says

      December 18, 2015 at 8:22 am

      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!

      Reply
      • Donna1 says

        December 20, 2015 at 2:38 pm

        Oh yay, I hope you love it as much as I do 🙂

        Reply
    13. Judy says

      December 18, 2015 at 7:13 am

      Love lemon curd! Your recipe sounds fantastic. I make a lot of limoncello with my lemons 🙂

      Reply
      • Donna1 says

        December 20, 2015 at 2:38 pm

        🙂 I have a big batch of limoncello maturing in the cupboard!

        Reply
    14. Neli @ Delicious Meets Healthy says

      December 17, 2015 at 9:56 pm

      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!

      Reply
      • Donna1 says

        December 20, 2015 at 2:39 pm

        That's a great way to describe it Neli - definitely as creamy as a brûlée!

        Reply
    15. Ciao Florentina says

      December 17, 2015 at 1:48 pm

      That color is perfection! I wanna eat it just like that out of the jar !

      Reply
      • Donna1 says

        December 20, 2015 at 2:40 pm

        Thats may be exactly what I did Florentina 🙂

        Reply
    16. Platter Talk says

      December 17, 2015 at 9:29 am

      This looks just wonderful. I've never had lemon curd before but now you've got my taste buds wondering... Great job!!

      Reply
      • Donna1 says

        December 20, 2015 at 2:41 pm

        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)

        Reply
    17. Helen @ Fuss Free Flavours says

      December 17, 2015 at 7:41 am

      I love the idea of using honey and coconut oil in this, it must be so delicious! Saving for later.

      Reply
      • Donna1 says

        December 20, 2015 at 2:42 pm

        Thanks Helen! The honey sweetens it just enough, and the coconut oil gives it the perfect texture!

        Reply
    18. Becca @ Amuse Your Bouche says

      December 17, 2015 at 7:29 am

      This looks so thick and creamy, love it! Can't beat lemon curd on toast - or inside cupcakes 😀

      Reply
      • Donna1 says

        December 20, 2015 at 2:42 pm

        Now I have a craving for lemon curd cupcakes!

        Reply
    19. Ali @ Home & Plate says

      December 16, 2015 at 1:38 pm

      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.

      Reply
      • Donna1 says

        December 20, 2015 at 2:43 pm

        It's actually surprisingly easy to make from scratch! I hope you love it 🙂

        Reply

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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

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