Homemade Clean Eating Lemon Curd with Honey

4.80 from 25 votes

Sweet and tangy, this lemon curd is free from refined sugar, but tastes like the traditional lemon curd you had growing up

Prep Time5

Cook Time20

Total Time25

Course: Sweet

Cuisine: Sweet

Keyword: clean eating lemon curd

Servings: serves

Calories: 149kcal

Author: Whole Food Bellies

In a medium-sized saucepan, whisk together the eggs, honey, and lemon zest until it is light in colour
3 large eggs, ¼ cup raw honey, zest from 1 lemon
Add in the lemon juice and coconut oil, and whisk to combine
½ cup freshly squeezed lemon juice, 6 tablespoons coconut oil
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

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.