Go Back

Honey Sweetened Lemon Curd


  • 2 large eggs
  • 2 egg yolks
  • 1/4 cup raw honey (melted if solid)
  • ½ cup fresh lemon juice
  • 6 Tbs coconut oil or grass fed butter, (melted)
  • 1 tsp lemon zest
  • 1/8 tsp fine grain sea salt
  • ½ tps pure vanilla extract
  • I recommend using organic ingredients when possible.


  • In a heavy saucepan over a medium burner, whisk together the eggs, egg yolks, and the melted honey until well combined. (Make sure the honey is not too hot or it will cook the eggs.)
  • Add the melted coconut oil, lemon juice, salt, and zest, and whisk until well combined. (Make sure the coconut oil is not too hot or it will cook the eggs.)
  • Whisk constantly for about 5 minutes. The mixture will begin to lightly simmer and thicken.
  • Use a spatula to scrape the curd into a sieve over a bowl.
  • Use the spatula to push the curd through the sieve. You will have lots of solid bits left in the sieve.
  • Whisk vanilla extract into the strained curd.
  • Cool, and then cover and refrigerate. The curd will continue to thicken as it cools.
  • If the curd is too tart, add additional honey to taste.
  • Covered lemon curd will keep for about a week in the refrigerator.