This sweet and tarty honey lemon curd has no sugar and is 100% dairy-free. It's a healthier alternative to normal lemon curd, that is aside from unhealthy, but overly sweet.

It's always nice having lemon curd around to use in baking, eating with a spoon, or simply giving as a gift! In most stores, lemons are sold year around, but you could buy them from your local farmers in bulk, which will also be a lot cheaper! You could preserve those lemons, freeze them, or make this lovely lemon curd!

If you never had lemon curd before, it's basically a creamy, sweet, little dessert. It's ultra-flavorful than your average pudding! You can use it in cakes, cookies, ice cream, or even use it to make popsicles!

But maybe you're already a huge lemon curd fan, but have you every tried honey sweetened lemon-curd? You might be pleasantly surprised! It's a bit less sweet but also has a whole new depth of flavor. All around, better, really.

Ingredients

The ingredients are really quite simple, and most you already have in your kitchen. You'd be surprised by the simplicity and how easy it really is to make!

• Eggs. I've seen tons of recipes use just egg yolks for this recipe. But don't you just hate leaving the egg whites thinking you'll use them for another recipe, but end up dumping them? Sure, egg yolk do give it that vibrant yellow color, but using whole eggs doesn't leave you just the egg whites lying around. And it also, in my opinion, makes it less sweet and tangy.
• Lemon Zest. You don't have to use lemon zest in your recipe, but I highly recommend. It will give it that extra kick of tartiness and flavour.
• Fresh Lemon Juice. Just like the Lemon Zest, I do recommend Freshly Squeezed Lemon Juice, but feel free to use store bought lemon juice.
• Coconut Oil. The coconut oil will bind the whole recipe together. As the lemon curd cools, it will also thicken in consistency. If you don't have coconut oil, use butter.

How To Make Lemon Curd

Begin by setting up your double boiler. In a medium bowl, preferably glass bowl, whisk together eggs, lemon zest, and honey. Just until it becomes light in color.

Add in your lemon juice, give a good stir and then add the coconut oil. Stir until everything is combined and melted. Continue to cook the mixture until the mixture thickens and you start to see a few bubbles popping at the surface.

Remove the bowl from the heat, you can strain your curd in a fine sieve over a bowl, to get rid of any clumps or the now bitter zest. But you don't have to.

Cover the lemon curd with plastic wrap so the plastic touches the top of the curd to prevent a skin from forming. Place in your fridge for up to two to four hours, or until the curd has thickened and set.

This recipe will keep for up to a week or longer in the fridge.

‍
Tips and Substitutions

• As far as I know, this isn't safe for canning, unfortunately. You may be able to use a pressure canner, but I doubt it'll last very long, since it doesn't contain any sugar or another canning preservative like citric acid. But it does last great in the fridge. At least a couple of weeks.
• I used Coconut Oil to make it dairy free, you won't even notice the coconut flavor. It's very neutral, and hardly coconutty. If you don't have coconut oil, feel free to use regular butter. This recipe was originally made with regular butter.
• You can strain the lemon curd after you take it out of the fridge, or leave the zest in. Either way, you'll still have very delicious lemon curd.
• This recipe specifically uses honey as a sweetener. And also contains eggs. I haven't tried using any other liquid sweetener, but you can totally give it a try! Such as maple syrup. And no, I haven't tried to make this vegan. There are plenty of amazing vegan lemon curd recipes out there you can try!

Other Recipes To Try

• Easy Chocolate Overnight Oats
• Easy Overnight Oats
• Key Lime Chia Seed Pudding
• Coconut Yogurt Breakfast Bowl
• Blueberry Crumble Pie