This homemade Meyer lemon curd is one of the most rewarding things you can make during citrus season, and this version swaps sugar for floral honey and finishes with flaky sea salt and finishing with flaky sea salt, takes it somewhere most recipes never go.
The salted honey combination gives this Meyer lemon curd a sweet-savory depth that is silky, complex, and deeply golden. The kind of thing you’ll want to eat by the spoonful and then pour over everything in your kitchen.
Best of all, it comes together in about 30 minutes and keeps in the fridge for up to two weeks. If you can even make it last that long.
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What Makes Meyer Lemon Curd So Special?
Meyer lemons are not your average grocery store lemon. A hybrid of a lemon and a mandarin orange, they’re smaller, rounder, and a gorgeous deep golden-yellow with thin, fragrant skin. Compared to a standard Eureka or Lisbon lemon, meyer lemons are noticeably sweeter, less acidic, and carry a beautiful floral quality that’s almost impossible to describe and completely impossible to forget.
Their season is short, typically November through March here in California, which is exactly what makes them worth celebrating. When you see them at the farmers market or your grocery is stocking them, buy a bag. Make this curd. Put the season in a jar. Then style a few into a simple lemon centerpiece while you’re at it.
The floral notes in meyer lemon zest are where most of the magic lives, which is why this recipe uses both the juice and the zest. Don’t skip the zest.
Why Honey Instead of Sugar?
Swapping granulated sugar for good quality honey does two things. First, it adds a gentle floral complexity that layers beautifully with the natural sweetness of meyer lemons. Second, it gives the curd a rounder, more nuanced flavor that doesn’t taste as one-dimensionally sweet.
The honey you choose matters here. A lighter, floral variety like wildflower, orange blossom, or acacia is ideal. These honeys complement the meyer lemon without competing with it. A strongly flavored honey like buckwheat will overpower the citrus, so save that for your biscuits.
And the flaky sea salt? It’s not just a finishing touch. It wakes everything up, balances the sweetness, and gives each spoonful that addictive quality you can’t quite put your finger on.
Meyer Lemon Curd Ingredients
- 4 Meyer lemons, zested (2 to 3 tablespoons) and juiced (about 1/2 cup)
- 1/2 cup good quality floral honey (wildflower or orange blossom)
- 3 large eggs
- 2 egg yolks
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon flaky sea salt (like Maldon), plus more to finish
Quick Tips
- Zest your lemons before you juice, it’s much easier.
- Cold butter gives you that glossy, silky finish. Don’t skip it.
- Use a heavy-bottomed saucepan, not nonstick. You need to feel the curd thickening.
- A thermometer helps: you’re looking for 170 degrees F.
How to Make Meyer Lemon Curd with Salted Honey
- Zest and juice your lemons. Zest all four lemons before juicing — this order makes everything so much easier. You want about 2 to 3 tablespoons of zest and half a cup of fresh juice. Remove any seeds. And if you have little helpers nearby, this is the perfect step to invite them in. Kids love the hands-on work, and honestly, they are more helpful than you might expect.
- Whisk the base. In a medium heavy-bottomed saucepan, whisk together the eggs, egg yolks, honey, lemon juice, and lemon zest until smooth and combined.
- Cook low and slow. Set the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and sides of the pan. Do not rush this step and do not walk away. Patience is the secret ingredient.
- Watch for the set. After 8 to 12 minutes, the curd will thicken noticeably and coat the back of your spoon. Draw your finger across the spoon: when the line holds clean, the curd is ready. If you’re using a thermometer, you’re looking for 170 degrees F.
- Add the butter and salt. Remove from heat. Add the cold butter a few cubes at a time, stirring until each piece melts fully before adding the next. Stir in the flaky sea salt. The curd will turn glossy and luscious right before your eyes.
- Strain and jar. Pour the curd through a fine mesh strainer into a clean jar or bowl. This step removes the zest and any cooked egg bits, giving you that perfectly smooth, glossy texture.
- Chill. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least two hours until fully set.
- Finish with salt. Before serving, add one more pinch of flaky sea salt over the top. This is the step that makes people ask for the recipe. It is so delicious with that perfect sweet and salty touch.
What to Do with Meyer Lemon Curd (Beyond Toast)
Meyer lemon curd is one of the most versatile things you can have in your refrigerator. Here are some of my favorite ways to use it:
- Swirl into plain Greek yogurt for an instant elevated breakfast
- Spread on warm scones, sourdough toast, or English muffins
- Layer into a pavlova with whipped cream and fresh berries
- Bake it into a Meyer lemon curd bundt cake
- Fill thumbprint cookies or small tart shells
- Dollop over vanilla ice cream for an easy dinner party dessert
- Add a spoonful to your salad dressing for a citrusy, honey-kissed vinaigrette
- Serve alongside a soft cheese board as a sweet-savory spread
- Fold into whipped cream for an effortless lemon mousse
The salted honey version in particular shines in savory-adjacent situations. It pairs beautifully with brie, ricotta, and fresh goat cheese in a way that plain lemon curd never quite does.
How to Store Homemade Meyer Lemon Curd
- Refrigerator: Store in a sealed jar or airtight container for up to two weeks. The flavor actually deepens and mellows beautifully by day two, so this is a wonderful make-ahead recipe.
- Freezer: Meyer lemon curd freezes well for up to three months. Thaw overnight in the refrigerator before using.
- Pro tip: Pour the finished curd into small glass jars and you have a gorgeous homemade gift ready to go. Tie with a ribbon and a sweet lemon gift tag you can print for free for the most charming hostess gift of the season.
Frequently Asked Questions
Yes, but the flavor will be more tart and less floral. If you substitute regular lemons, you may want to add an extra tablespoon of honey to compensate for the increased acidity.
This happens when the heat is too high or the curd is cooked too quickly. Always use medium-low heat and stir constantly. If you see any tiny cooked egg bits, the straining step will catch them.
Absolutely. A double boiler gives you even more control over the temperature and is a great option if you’re new to making curd. The process takes a few minutes longer but is very forgiving.
Homemade lemon curd is not reliably safe for water bath canning because of its eggs and butter content. Stick to refrigerator or freezer storage.
Salted Honey Meyer Lemon Curd
Equipment
- 1 Medium heavy-bottomed saucepan (not nonstick)
- 1 Citrus zester or microplane
- 1 Citrus juicer
- 1 Whisk
- 1 Silicone spatula or wooden spoon
- 1 Fine mesh strainer
- 1 Clean glass jar or bowl
- Plastic Wrap
- Instant-read thermometer (optional)
Ingredients
- 4 meyer lemons zested (2 to 3 tablespoons) and juiced (about 1/2 cup)
- 1/2 cup floral honey wildflower or orange blossom recommended
- 3 large eggs
- 2 egg yolks
- 6 tablespoons unsalted butter cold and cut into small cubes
- 1/2 teaspoon flaky sea salt Maldon, plus extra for finishing
Instructions
- Zest and juice the meyer lemons. Set both aside separately.
- In a heavy-bottomed saucepan, whisk the eggs, egg yolks, honey, lemon juice, and zest until fully combined.
- Place over medium-low heat and stir continuously, scraping the sides and bottom, until the mixture thickens and coats the back of a spoon, 8 to 12 minutes.
- Remove from heat and stir in the cold butter one or two cubes at a time until fully incorporated and glossy.
- Stir in the flaky sea salt.
- Strain through a fine mesh sieve into a clean jar.
- Press plastic wrap directly onto the surface and refrigerate at least 2 hours until fully set.
- Before serving, finish with an extra pinch of flaky sea salt.
Notes
- Choose a light floral honey. Strong varieties like buckwheat will overpower the meyer lemon.
- The curd thickens further as it cools, so don’t overcook it on the stove.
- Flavor deepens beautifully by day two, making this a perfect make-ahead recipe.
- Keeps refrigerated for up to 2 weeks or frozen for up to 3 months.
More Uses for Lemons
Easy Ways
To Create a Table Using Lemons
Lemons are just as beautiful on the table as they are in the kitchen — head over to my summer lemon tablescape for easy styling ideas that work for everything from a casual brunch to a dinner party.
A Note from My Kitchen
There is something quietly joyful about turning a handful of lemons into a glossy jar of Meyer lemon curd. It’s the kind of simple, beautiful kitchen alchemy that never gets old, no matter how many times you make it. This version, with its honey sweetness and salty finish, has become one of my most-requested recipes, and I think once you make it, you’ll understand why.
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More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.