Description
Learn how to make homemade lemon curd with this step-by-step tutorial. Naturally sweetened with honey, this foolproof recipe creates the best homemade lemon curd every time!
Ingredients
Scale
- 5 large egg yolks
- 1 large egg
- ⅓ cup honey
- ¼ cup minced lemon zest
- ½ cup fresh lemon juice (from 4 lemons)
- Salt
- 4 tablespoons unsalted butter, diced and chilled
- 2 tablespoons heavy cream
Instructions
Whisk yolks, egg, honey, zest, juice, and a pinch of salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with whisk or rubber spatula, until mixture thickens slightly and registers 165°F, about 8 minutes.
Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh sieve into a bowl; gently stir in cream.
Notes
To use regular sugar instead of honey:
- Use ¾ cup regular sugar instead of the honey.
- Decrease to 4 yolks.
- Increase to 2 whole eggs.
Equipment you’ll need:
- Saucepan
- Fine-mesh sieve (strainer)
- Whisk
Nutrition
- Serving Size: 2 tablespoons
- Calories: 111
- Sugar: 9g
- Sodium: 43mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 127mg
Keywords: Homemade lemon curd, naturally sweetened lemon curd, honey lemon curd, america's test kitchen lemon curd
