Meet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it’s so easy to make—no straining required! Recipe yields 2 cups of curd.
Recipe adapted from my blood orange and Meyer lemon curd recipes, which was originally adapted from the Green Market Baking Book and Fine Cooking’s foolproof method for lemon curd.
Why buy organic? It’s generally ok to use non-organic citrus as long as you’re just using the fruit or juice. Since the outsides of the fruit are often treated with chemicals, it’s best to stick with organic when using the zest. I also recommend using high quality local and/or organic eggs, for the best flavor and nutrition profile.
Make it dairy free/paleo: I’m pretty sure you can use coconut oil in place of the butter here. I’m not sure that it matters whether the coconut oil is melted or solid when you measure and whip it. Please let me know if you give it a try!
Change it up: You can use any variety of citrus you enjoy here, as long as you can get enough juice and zest out of them. I have enjoyed Meyer lemon curd and blood orange curd. Lime or key lime would be great, too, I’m sure.
What to do with leftover egg whites: You could make scrambled eggs or an omelet (I like to add at least one whole egg for best flavor) or use three of the egg whites for these amazing macaroons.
Recipe from Cookie and Kate: https://cookieandkate.com/lemon-curd-recipe/