This lemon curd recipe is made with real food ingredients and has no refined sugar! It’s naturally sweetened with honey and it tastes amazing on toast, biscuits, and scones. Use this recipe to make curd for your favorite desserts, too.
I recently had the pleasure of taking a cooking class (not part of my culinary school program) from a friend. It was a class based on whole food cooking and it was for “Sweet, Sugar-Free Spreads”.
These spreads were not sugar free in the traditional sense, but rather, free of refined sugars. Everything we made that day was totally clean, sweetened with either honey or maple syrup. The best part is, everything turned out absolutely perfect and delicious!
We made strawberry chia jam, berry coulis and my favorite, lemon curd. Holy schmoly that stuff was good! So much so that I asked Chef Tina if I could share the lemon curd recipe with you here.
Thankfully, she said yes, so now you can make this deliciousness for yourself! Thank you Chef Tina!!
YOU MIGHT ALSO ENJOY THESE HEALTHIER REAL FOOD SPREADS:
REAL FOOD LEMON CURD RECIPE:
This real food lemon curd recipe is the best thing since sliced bread. And incidentally, it tastes really great on toasted sliced bread too!
This lemon curd recipe is made with real food ingredients and has no refined sugar! It's naturally sweetened with honey and it tastes amazing on toast, biscuits, and scones. Use this recipe to make curd for your favorite desserts, too.
(Recipe originally adapted from "Green Market Baking Book" by Laura C. Martin and Fine Cooking Magazine.)
- 1/4 cup unsalted butter (cut into small pieces)
- 1/4 cup honey
- 4 large egg yolks
- 2 large eggs
- 2/3 cup fresh Meyer lemon juice (about 5 lemons)
- 1 tbsp. finely grated Meyer lemon zest
In a medium glass (heat-proof) bowl, cream the butter and honey with a hand mixer until fluffy.
Beat in the eggs slowly.
Add the juice and place the bowl over a pan of lightly simmering water.
Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened, about 5 to 7 minutes. Do not boil. To test, dip the wooden spoon into the curd and draw a line on the back with your finger. If it leaves a clear path on the spoon, immediately remove the bowl from heat and stir in the zest.
Pour the curd into a glass jar(s) and let it cool completely. The curd will thicken and set as it cools.
Store the curd in the refrigerator.
Note: This recipe has not been tested for canning.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
From the Gracious Pantry archives. First published on 7/10/2015.