Meyer Lemon Curd (honey sweetened) - The Nourishing Gourmet (2024)

Comments

1. Sarah @ pão e queijo

   December 16, 2011 at 4:07 pm

   This is wonderful! My family and I love lemon curd, and are trying to replace sugar with natural sweeteners like honey and maple syrup. Thanks so much!

   Reply

2. Beth

   December 16, 2011 at 5:42 pm

   Oh, this sounds and looks positively sublime (er, I guess pun intended!). Can’t wait to try it. Thanks for sharing the recipe.

   Reply

   • Beth

     May 8, 2015 at 4:57 am

     Could this be frozen into a frozen lemon custard/curd?

     Reply

3. Susan

   December 16, 2011 at 6:30 pm

   Sounds fabulous!!! And easy to make, too!! Thanks for sharing! 😀

   Reply

4. Shannon

   December 16, 2011 at 7:49 pm

   Where can I find meyer lemons?

   Reply

   • Beth

     June 7, 2015 at 9:34 am

     I’ve found it works wonderfully with regular lemons.

     Also, I add a good pinch f finely ground sea salt to enhance the flavors, and I use half butter, half raw coconut oil for the fat

     Reply

5. cat @ NeoHomesteading.com

   December 17, 2011 at 8:41 am

   What a wonderful idea! I love lemon curd but my usual recipe takes up A LOT of sugar. I love this! Sounds delicious.

   Reply

6. cate

   December 17, 2011 at 11:20 am

   Hi there! I would love to try this but am hoping I can can it, to preserve it for longer than a week (for gifts). Do you think this recipe would work if I put it in a water bath after I’ve filled my jars?

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   Reply

   • Lauren

     December 18, 2011 at 3:27 pm

     I’m not sure, Cate, but I’d wonder if the eggs would be shock-cooked and curdle with the heat of the bath. What about freezing?

     Reply

     • Sarah

       December 19, 2011 at 4:33 pm

       I think if you put it in jars while still hot, then continue to heat it in the water bath it would be fine. It gets thicker as it cooks longer.

       Sarah

       Reply

7. Sarah

   December 19, 2011 at 4:22 pm

   My family has a traditional recipe for lemon Curd with less sugar, more eggs.
   5 eggs, zest and juice from 2 regular lemons, 1/2 cup of sugar, 1/2 cup butter.
   In a double boiler, stirring constantly, heat slowly over hot, not boiling water until thickened. Continues to thicken slightly as it cools.
   This always gets compliments when taken with brunch.

   I recently had a key lime tart, tasted very nice and seemed like it must have been very similar, made with limes.

   Reply

8. Em (Wine and Butter)

   December 20, 2011 at 3:54 am

   I LOVE lemon curd soooo much (made your lemon bars a while ago and they were delicious!!!) – using the yolks for the curd Im assuming one could be prudent AND delicious by also making some meringues to serve with the curd and whipped cream. Boxing day dessert idea….!? YUM!!

   Reply

9. Helen Marshall

   December 21, 2011 at 4:47 pm

   I just made this tonight as a gift for my son’s teacher! I don’t think I have ever tasted anythign that is quite so delicious in my entire life! Sadly due to an egg intolerance I can’t eat it and will have to content myself with a tiny taste of the spoon but my husband is begging me to make some for us now . Thanks so much for the recipe!!

   Reply

   • Amanda

     February 20, 2012 at 12:15 pm

     Do some reasearch on NAET…it’s allergic elimination techniques using acupuncture. You can be rid of any food allergies. I’ve been going through the courses and it has made a huge difference in my life. 🙂

     Reply

10. Laryssa @Heaven In The Home

    February 18, 2012 at 10:24 am

    This was my first time to make lemon curd and it turned out beautifully! So tasty and easy to boot. Will make this again.

    Reply

11. katealice

    June 16, 2012 at 7:37 pm

    I love this recipe.. it took me a little while to find a dairy-free, sugar-free lemon curd recipe, and this one is everything I was after! Healthy with the coconut oil, too. Looking forward to trying this with some new recipes. Thank you 🙂

    katealice

    Reply

    • Mary Jo

      April 4, 2013 at 12:21 pm

      WHere is the egg free lemon curd you are referring to …. I NEED that recipe ! PLEASE!

      Thank you sooo much
      MAry Jo

      Reply

      • eva

        January 31, 2014 at 10:26 am

        google parsnip egg free lemon curd

        Reply

12. Gen

    October 7, 2012 at 6:12 am

    I love this recipe! I substituted the meyer lemons for 5-6 passion fruits (because they are just falling off the vine at my house) and it was the BEST curd ever. I brought it to a food swap and it was the most popular item!
    Thank you

    Reply

13. Susan

    March 27, 2013 at 2:43 pm

    This recipe looks wonderful – I’m planning on trying it this weekend for Easter dessert. Could you please tell me what to expect in Step 4 when I strain the curd through the sieve? I’m just not sure if my objective would be to strain out excess liquid into the bowl underneath the sieve, etc. Thank you.

    Reply

    • KimiHarris

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      March 28, 2013 at 8:55 am

      Susan,

      You strain to catch all of the lemon zest. 🙂 The lemon curd will be in the bowl below.

      Reply

      • Susan

        April 13, 2013 at 12:51 pm

        Thank you so much for this recipe! It turned out perfect – everyone enjoyed it so much. Definitely the best lemon curd ever!

        Reply

14. sarah meyers

    April 30, 2013 at 8:18 pm

    I ate so much of it that my tongue went numb. Splendid.

    Reply

15. sarah meyers

    April 30, 2013 at 8:18 pm

    I ate so much of it that my tongue went numb. Splendid. It was fantastic!

    Reply

16. Courtney

    July 28, 2013 at 12:25 pm

    I had little white bits of egg ( I assume) after cooking. I’m guessing, I cooked the mixture over heat that was too high. It taste fine to me, and the strainer caught all of it. Do you think this changed the lemon curd that much?

    Reply

    • KimiHarris

      July 31, 2013 at 11:28 am

      That happens when it is overcooked, but yes, you can strain it right out and it’s fine. 🙂

      Reply

17. Courtney

    July 28, 2013 at 12:25 pm

    I had little white bits of egg ( I assume) after cooking. I’m guessing, I cooked the mixture over heat that was too high. It taste fine to me, and the strainer caught all of it. Do you think this changed the lemon curd that much?

    Reply

18. Courtney

    July 28, 2013 at 4:12 pm

    I didn’t think this recipe was so easy. It’s pretty time involved.

    Reply

    • Hollie Christopher

      January 12, 2014 at 1:08 pm

      This recipe is so worth the trouble.

      Reply

19. Kelly @ The Nourishing Home

    December 13, 2013 at 2:10 pm

    I adore lemon curd. YUM – and what a great idea to give it as a gift. I linked it up in my Homemade Gifts-in-a-Jar guest post over at Keeper of the Home! Hope it brings some new friends your way! Merry Christmas and Happy New Year to you! 🙂 Kelly

    Reply

20. Rachel

    December 29, 2013 at 7:10 pm

    Made this as a Solstice gift and it was so rich and lovely, thank you! I’m wondering, can I just use egg yolks? I have three yolks leftover from a recipe earlier today, and would love to make another batch of your lovely lemon curd…this time to keep for myself! 🙂

    Reply

21. Tammera MalickiWong

    January 5, 2014 at 6:58 pm

    are a Meyer lemons readily available? All year long? Where is the best place to get Meyer lemons?

    Reply

22. Lily Aronin

    February 10, 2014 at 2:12 am

    Amazing recipe and Perfect for a purim hamentashen cookie filling. I will be linkbacking to this awesome recipe. http://wp.me/P3DSWe-po

    Reply

23. Rose Otter

    February 10, 2014 at 7:14 pm

    I wonder how this is different w butter, ghee or coconut oil…. what do people think? which one makes it most like traditional lemon curd? I am so excited about this recipe!!
    Thank you, Rose

    Reply

24. martine

    February 28, 2014 at 9:48 am

    Hi did this recipe but are you sure you have to add the whole eggs ?

    Thanks

    Reply

25. Angela

    April 1, 2014 at 2:45 pm

    So easy and quick and no lumps!!

    Reply

26. Stephanie

    May 5, 2014 at 6:44 am

    I made this last night. Awesome! I am trying to eliminate refined sugar so this honey recipe was perfect. I used regular lemons as I have a whole box I’m trying to use. I loved the coconut oil. I used an immersion blender to blend the eggs, honey and zest. Once cooked I didn’t need to strain it as the blender made everything smooth. Eliminating this step made this fast and easy and not too messy to clean up. This is a keeper. And easy to adjust according to taste – more lemon or honey to adjust the balance (yes, I had to taste it with raw eggs to do this but they were gathered from my chickens that afternoon so I wasn’t worried).

    Reply

27. peta

    June 19, 2014 at 2:55 am

    How long will it keep? thank you!

    Reply

28. Jade

    February 4, 2015 at 3:45 pm

    I was wondering if I could omit the lemon and have a vanilla maple style curd instead? I want to use this as a base for paleo cake frosting.

    Reply

29. Adelaïde

    February 27, 2015 at 6:41 pm

    This recipe looks wonderful. I have two questions. 1. Would this recipe work with lime or grapefruit as well as lemons?
    2. I am looking for a recipe to can using the water bath canning method. I know that there are several recipes out there for canning curds, which consist mostly of just making a standard curd and then canning it in a water bath as you would other canned goods, using a 15-20 min processing time. I have had great success using honey to replace granulated sugar is in my fruit preserves and pickles. Do you think I could preserve this curd due to it’s naturally high acidity?

    I understand that canning goods is a matter of safety and I certainly don’t hold you accountable for my food safety. I’m just looking for the personal opinion of one nourished cook to another. Thank you!!

    Reply

30. Lauren

    March 23, 2015 at 8:46 am

    How long does this last? I normally use all of my lemon curd right away, but this time I want to save it. Have made this recipe for lemon bars with great success! Thanks for posting!!!!!!!!!! 🙂
    THANK YOU!!!!! 🙂 🙂 🙂

    Reply

31. sandy

    April 18, 2016 at 3:42 pm

    This sounds wonderful! I love lemon curd. Do you think it would work in a Vitamix?

    Reply

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