2 pint-sized canning jars of real food lemon curd

Real Food Lemon Curd Recipe

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.)

Course Condiments
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Yield 32 servings (2 cup total yield)
Calories 33 kcal
Author The Gracious Pantry


  • 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
US Customary - Metric


  1. In a medium glass (heat-proof) bowl, cream the butter and honey with a hand mixer until fluffy.

  2. Beat in the eggs slowly.

  3. Add the juice and place the bowl over a pan of lightly simmering water.

  4. 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.

  5. Pour the curd into a glass jar(s) and let it cool completely. The curd will thicken and set as it cools.

  6. Store the curd in the refrigerator.

  7. Note: This recipe has not been tested for canning.

Recipe Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition Facts
Real Food Lemon Curd Recipe
Amount Per Serving (1 tbsp.)
Calories 33 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 38mg13%
Sodium 5mg0%
Potassium 13mg0%
Carbohydrates 2g1%
Sugar 2g2%
Vitamin A 90IU2%
Vitamin C 2.6mg3%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.