Honey-Sweetened Citrus Curd

4.7 from 3 reviews

Easy recipes for luscious, honey-sweetened blood orange curd and Meyer lemon curd. No straining required!



  1. In a medium bowl, cream the butter and honey until fluffy.
  2. Beat in the eggs slowly.
  3. Pour in the fresh citrus juice, and pour the mixture into a medium-sized, non-reactive saucepan.
  4. Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and becomes jelly-like, which took about 5 to 7 minutes for me. This happens in a flash so pay attention! You really want to let it teeter on the edge of boiling, but pull the pan off the stove before it gets to a rolling boil. It’s done when your finger leaves a clear path on the back of a wooden spoon (be careful, it’s hot!).
  5. Immediately remove from heat and stir in the citrus zest. No straining required!
  6. Pour the curd into a glass jar(s) and let it cool completely before you screw on the lid(s). Store the curd in the refrigerator.


The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.