Honey-Sweetened Meyer Lemon Curd

Our citrus tree is bursting with Meyer lemons. Baby Bird, who is 14-months-old and walking, loved picking the lemons. Meyer lemons are sweet and juicy and made a great lemon curd.

honey sweetened meyer lemon curd

baby bird picking meyer lemonsI have been trying to feed us less refined sugar this year. I find that our taste buds are slowly adjusting. For example, my husband and I don’t sweeten our coffee anymore. Meyer lemons are naturally sweeter than a conventional lemon. This recipe came out delicious sweetened with just honey, and I used a fraction of the amount of sweeteners other curd recipes use.

honey sweetened meyer lemon curd over blueberry pancakes

Little Bird is 3-years-old now and is quite the pro in the kitchen. She loves cooking projects. She loves to taste all of the ingredients, but at one point I had to pull the honey away from her. I think she ate half the container. (So much for limiting our sugar!) The lemon curd was perfect over Papa Bird’s famous gluten-free blueberry pancakes. I also used it to make a quick lemon-meringue tart with a (gluten-free) cashew/almond crust. Since my curd uses only egg yolks, a meringue was a perfect way to use up all of the whites.

Honey-Sweetened Meyer Lemon Curd
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3.5 cups
Prep time:
Cook time:
Total time:
 
This version of a classic lemon curd uses honey to sweeten. I used grass-fed butter, but it could also be made with coconut oil for a vegan version. I recommend using organic citrus anytime you are using the zest or peel.
Ingredients
  • 1 tablespoon lemon zest (from approx. 5-6 lemons)
  • 1 cup lemon juice (the juice of approx. 5-6 lemons)
  • 8 oz butter, room temperature
  • ½ cup honey
  • 8 egg yolks
Instructions
  1. Rinse the lemons and use a microplane to grate the zest of the lemons. Set aside.
  2. Juice the lemons until you have about 1 cup of juice. Set aside.
  3. Place water in a 2 quart saucepan on the stove and bring to a boil. Place a double boiler or bowl on top of it.
  4. While the water is coming to a boil, place the butter in the bowl of a mixer. Beat until light and fluffy. Add the honey and beat well. Then add the egg yolks one at a time and mix in. Then slowly add in the lemon juice. It is okay if it is not totally smooth in the mixer, because the butter will melt in the next step.
  5. Pour the mixture into the top of the double boiler or the bowl over the pot. Occasionally, stir gently with a heat proof spatula. Heat the mixture until it comes up to 170*F. At that point it should be smooth but not necessarily thick.
  6. Pour into jars for canning, a crust for a meringue, or store in the fridge. Allow to cool completely. It will thicken as it cools.
  7. Keeps in the fridge for 1 week and freezes well.
Notes
From this size recipe, I used two cups of the curd in a tart/lemon meringue pie and used the remaining 3 pints as curd. If you want a super smooth texture, strain the curd after taking it off the heat to remove the zest. I left it in and liked it.

meyer lemon curd ingredientsGet all of the ingredients for this recipe ready ahead of time and then it will be easy to throw together. Just watch out for three-year-old honey swipers!

No fancy equipment is required, but a kitchen-aid mixer helps get a creamy texture and a microplane make zesting citrus much easier. A double-boiler let me not worry about scorching the bottom while it cooked and a thermometer let me know exactly when to take the curd off the heat.

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Honey-Sweetened Meyer Lemon Curd from @BabyBirdsFarm

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