Honey Meyer Lemon Curd Recipe

Honey Meyer Lemon Curd Recipe

Use as a dessert, on ice cream, or on pancakes or toast. Meyer Lemons are a specialty lemon available for a very short period during the year. The fruit is a thinner skin, full of aroma, and tangy delicious juice. This curd recipe is well worth making as a special sauce.


  • ½ cup Meyer’s lemon juice; squeezed and seeds removed
  • 1-cup sugar
  • ½ cup honey
  • 4 large eggs
  • 1-teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup butter


  1. Combine the lemon juice, freshly squeezed, no seeds with sugar, honey, eggs, vanilla, and salt in a medium saucepan. Whisk until smooth.
  2. Grate the butter using any vegetable, cheese, or fruit grater. This step is important to allow butter to be easily added to the mixture at a slow pace. (Hint: it may be easier to grate if the butter is frozen.)
  3. Turn heat up to medium, and continue cooking until curd thickens, stirring frequently. It will noticeably thicken up just before boiling. (up to ten minutes into cooking)
  4. Remove from heat, and pour into glass containers or jars. Let cool and store in the refrigerator up to two weeks. It can also be frozen.


Nutrition Information:

  • Calories: 65 per serving or 1-tablespoon
  • 2.5 gm Fat
  • 24 mg Cholesterol
  • 11.2 gm Carbohydrates
  • 14% Vitamin C

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By Rita Larsen, RD, CD; Elite Sports Clubs Nutrition Educator & Diet Counselor

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