Honey Sweetened Meyer Lemon Curd

honey sweetened lemon curd

After I posted the recipe for blood orange curd last week, my mom’s best friend Maria sent me a note asking whether if curds could be made with honey instead of sugar. She and her husband are on a limited diet right now, but honey, eggs, citrus, and dairy are allowed. If a batch of curd could be sweetened with honey, she though it would make a very nice treat in the face of a whole bunch of food restrictions.

I’d not tried making a citrus curd with honey before, but dove into the challenge. I used the same recipe framework that had worked so nicely for the blood oranges, but cut back on the egg yolks by one (to account for the extra liquid the honey would be adding) and swapped in honey for sugar by weight (3/4 cup of sugar weighs 6 ounces, so I used that much honey. Because honey weighs more than sugar, the volume measure is 1/2 cup).

It took a few minutes longer to set up, but it came together beautifully. I used Meyer lemons for this batch because they’re the citrus that most needed to be used in my kitchen. The flavor is gloriously tangy and the sweetness is nicely balanced. I may start sweetening all my curds with honey from now on.

Honey Sweetened Meyer Lemon Curd

Yield: approximately 2 cups

Ingredients

  • 5 egg yolks
  • 1/2 cup honey (if you have a scale, measure 6 ounces of honey right into the bowl with the yolks)
  • 1/2 cup meyer lemon juice
  • zest from fruit
  • 1 stick butter, cut into cubes (1 stick is 4 ounces)

Instructions

  1. Whisk the yolks, honey, juice, and zest together. Position bowl over a simmering pan of water and stir with a silicone spatula until the curd coats the sides of the bowl and the spoon.
  2. It should be about the thickness of regular whole milk yogurt (not greek yogurt) and will take between 6 and 9 minutes to achieve the proper thickness.
  3. Remove the bowl from the pan and stir in the butter. Once the butter is melted, run the curd through a fine mesh sieve to remove the zest and any scrambled bits.
  4. Pour into a jar and refrigerate. It may look a little runny when it's still warm, but it will thicken up as it cools.
  5. This is not a curd that should be canned. It will keep in the fridge for 10-14 days or can be packed into small jars and frozen for up to 6 months.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foodinjars.com/2014/03/honey-sweetened-meyer-lemon-curd/

Related Posts:

,

17 Responses to Honey Sweetened Meyer Lemon Curd

  1. 1
    Sue says:

    I have a bucket of lemons perfect for some lemon curd. I just need to know, being from Australia how many ounces or grams are in a stick of butter and how long would it last in the fridge.

  2. 2
    ColleenB.~Texas says:

    This looks Awesome.
    Thank you

  3. 3
    Sarah says:

    oooohhhh, aaaahhhh. Pinning this into my honey folder for the hopeful honey harvest this fall. Thank you!

  4. 4
    ELC says:

    Can this be boiling water processed? If so, for how long?

    • 4.1
      Marisa says:

      It cannot. That’s why I didn’t include those instructions. I recommend preserving this one via freezing.

  5. 5
    Pamela says:

    my oh my – I am swooning right now

  6. 6
    mary w says:

    I especially appreciate this post because it shows your thought process in adapting a recipe, i.e., accounting for additional liquid and substituting honey by weight not just volume. Knowing how you decided to adapt will be of use when I want to adapt something else to honey.

  7. 7
    Pamela says:

    my oh my – I an swooning right now

  8. 8

    […] Honey Sweetened Meyer Lemon Curd :: Food in Jars […]

  9. 9

    […] Honey Sweetened Meyer Lemon Curd :: Food in Jars […]

  10. 10
    Maria says:

    Oh my oh my, Marisa, I can’t tell you how much I appreciate you doing this. It’s perfect! My diet is now even more restricted, and I can’t think of anything I can eat this with. But when I am feeling deprived, I dip a spoon into my lovely widemouth blue pint jar with a wonderful old lid and have a spoonful and send you good vibes.
    xoxox
    maria

  11. 11
    Stacey Peterson says:

    I made lemon curd using the regular recipe for my wedding cake filling. It was perfect! Best wedding cake ever and I have sent your link to quite a few folks at the wedding. Thanks for making my day great!

  12. 12

    […] I saw this recipe for lemon curd sweetened with honey from Food in Jars, it was perfect timing. I had just received some meyer lemons in my weekly veggie bin, and I wanted […]

  13. 13

    […] Marisa of the fabulous Food In Jars blog posted a recipe for Honey Sweetened Meyer Lemon Curd on March 5th and I had hubby get lemons for me so I could make it the following weekend, then I […]

Trackbacks/Pingbacks

  1. Weekend Links | Simple Bites - March 9, 2014

    […] Honey Sweetened Meyer Lemon Curd :: Food in Jars […]

  2. Daily Krunch » Weekend Links - March 9, 2014

    […] Honey Sweetened Meyer Lemon Curd :: Food in Jars […]

  3. Small-batch meyer lemon curd with honey | One Tough CookieOne Tough Cookie - March 26, 2014

    […] I saw this recipe for lemon curd sweetened with honey from Food in Jars, it was perfect timing. I had just received some meyer lemons in my weekly veggie bin, and I wanted […]

  4. In the Kitchen | Pickles, Curd and more... - Alisa The Yarnista - April 12, 2014

    […] Marisa of the fabulous Food In Jars blog posted a recipe for Honey Sweetened Meyer Lemon Curd on March 5th and I had hubby get lemons for me so I could make it the following weekend, then I […]

Leave a Reply