Sweet, mild and creamy  – good enough to eat straight from the jar.

honey lemon curd

1 cup honey
½ cup fresh squeezed lemon juice
4 large eggs
½ cup butter (1 stick), cubed


Stir honey and lemon juice until blended before whisking in the eggs.

Transfer to a double boiler and cook, constantly scraping the bottom with a wooden spoon or spatula, until curd thickens to coat the back of a spoon. It usually takes 5-10 minutes but don’t worry if it takes longer, you will notice when it thickens.

Take off the heat and stir in cubed butter until fully incorporated.

Cover and refrigerate.

Makes about 3 cups.

Photography by Philip Blankenship.