Lemon Curd

Once you make this deliciously tangy, creamy, honey-sweetened lemon curd, you'll never buy store-bought again.

Course: Spreads

Cuisine: English

Keyword: Easy, Quick

Prep Time: 5

Cook Time: 15

Chill Time: 2

Total Time: 2 20

Servings: servings

Calories: 111kcal

Whisk together the egg yolks, whole eggs, lemon zest, lemon juice, and honey in a small saucepan.
Place the saucepan on the stove over the lowest possible heat once everything is well combined.
Whisk continuously for 10 - 15 minutes until the curd thickens. It will thicken in just the last minute or two so keep your eye on it. You'll know it's ready when it can completely coat the back of a spoon.
Remove from the heat and whisk in the chopped butter or coconut oil.
Pour into a jar once the curd is smooth and well combined. Leave to cool on the bench for 10 minutes then transfer to the fridge where it will further thicken.

Note 1: The eggs I used were 60g/~2oz each. If the eggs you're using are larger than this the curd may take much longer to thicken.

Note 2: An ironbark or blue gum honey are perfect for this. They're lighter in flavour and won't overpower the other ingredients.

Note 3: If you're making a vegan / dairy-free version simply whisk in the coconut in place of the butter.