Lemon curd is one of the simplest and most rewarding things you can make during citrus season. There is no shortage of citrus in our neighborhood and the meyer lemons are perfect for picking this time of year. Four ingredients and about 15 minutes of time are all you need to make a batch of this honey sweetened meyer lemon curd.

honey sweetened meyer lemon curd

If you have had the pleasure of eating lemon curd, then you understand the greatness of this simple condiment. My first experience with lemon curd was eating it spooned onto homemade scones with Devonshire cream – that moment forever solidified my love for lemon curd. Immediately after my first lemon curd encounter, I tried making it at home with honey in place of the sugar and it was absolutely delicious. During my lemon curd experiments, I also found that I could churn out a perfectly balanced lemon curd using whole eggs. Yep, that means no separating the whites from the yolks. Using pasture raised eggs means the yolks have a deep golden color that really enhances the color of the curd.

honey sweetened meyer lemon curd

I used meyer lemons because they are perfectly ripe in our region right now. A cross between a mandarin and a lemon, meyer lemons are famous for their deep yellow flesh that is much sweeter and less acidic than common lemons. Their rinds also have a more complex scent than common lemons, with a slight bergamot fragrance that tastes sweetly herbal in the most lovely way.

honey sweetened meyer lemon curd honey sweetened meyer lemon curd

Since falling in love with this liquid gold (a.k.a. honey sweetened meyer lemon curd) we have enjoyed it in so many different ways. The possibilities are quite endless and I will be sharing some of the ways we enjoy eating our honey sweetened meyer lemon curd here on the blog this season. In the mean time, you could always start by pairing it with a fresh scone & some Devonshire cream or spread it on crepes or dollop it on some yogurt…you get the point – once you taste it, you’ll want to use it on everything possible.

honey sweetened meyer lemon curd Print
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  • Total Time: 15 minutes
  • Yield: about 16 oz 1x


Units Scale
  • 4 eggs (we prefer pasture raised for deep orange yolks)
  • 3/4 cup meyer lemon juice (3-4 lemons worth, depending on the size of your lemons)
  • zest from the juiced lemons
  • 1/2 cup honey
  • 6 tbsp butter, cut into small pieces


  1. Add the eggs & honey to a medium saucepan and whisk until well combined
  2. Add the meyer lemon juice & zest and whisk to combine
  3. Heat mixture over medium heat, whisking constantly for about 8-10 minutes, ensuring the mixture does not boil (adjusting heat if necessary)
  4. The curd is done when it has thickened enough that it will coat the back of a spoon – once it has reached this point add the butter and stir until melted.
  5. Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, using a spoon or spatula to coax it all through the mesh
  6. Transfer the strained curd into glass jars and allow to cool completely before storing in the refrigerator
  7. *for long term storage, store in the freezer
  • Prep Time: 0 hours
  • Cook Time: 0 hours
{ 8 comments… add one }
  • Sil January 5, 2017, 3:10 pm

    I love lemons Bella & this recipe sounds incredibly satisfying. Going to have to try this, thank you.
    Images look amazing as usual.
    Sil :)

    • bella January 5, 2017, 8:53 pm

      Aw, thank you so much Sil! I appreciate your support, as always <3

  • Jose January 13, 2019, 1:01 pm

    Very nice recibe! Thanks

    • bella | ful-filled January 13, 2019, 8:16 pm

      Thank you so much!

  • aubree mackey February 6, 2019, 6:28 pm

    This is the best lemon curd I have ever had! And I absolutely love that it is sweetened with honey! It is super delicious on top of the coconut milk chia pudding also found here. You have got to try the combination… So good!

    • bella | ful-filled February 6, 2019, 7:36 pm

      Oh my goodness! I am so happy to read that you love this recipe! Thank you for sharing!

  • Chayna July 21, 2021, 12:40 pm

    I just made this (I used 4 large lemons) it is fabulous! I will be making this again. Absolutely guilt free! I made a lemon and yellow squash cake with agave, and then glazed it with the curd. It is a big hit!

    • bella | ful-filled July 27, 2021, 7:46 pm

      OH YAY! I am SO excited that you loved the recipe! And your squash cake sounds ah-may-zing!

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