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A white bowl of fresh lemons with green leaves sits behind two small jars of lemon curd, each tied with twine and a lemon-shaped tag. Several loose lemons and leafy stems are arranged around the jars.
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Salted Honey Meyer Lemon Curd

A silky, golden meyer lemon curd made with floral honey instead of sugar and finished with flaky sea salt for an irresistible sweet-savory depth.
Course condiment, Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings 8 2 oz. jars
Cost $10

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.