In the past several years I have been cutting sugar from my family’s diet, but as we all have a pechant for sweets it has been challenging to come up with desserts that everyone still approves of, without the sugar traditionally used. Well, this recipe has been a game changer! I’ve now made multiple desserts with this lemon curd as the focal point and everyone absolutely loves it! If you are a fan of lemon or tart citrus flavored desserts, I can assure this recipe doesn’t disappoint. The only thing I do differently is increase the amount of zest by a 1/2 tablespoon and generally I will also increase the amount of honey by a tablespoon also. It has come out perfectly every time! I have substituted lime or orange juice for a portion of the juice if I didn’t have enough lemon, and it turned out just as great. I use the leftover egg whites with at least 2 whole eggs the following morning to make french toast for my husband and grandson – if desired they can use the lemon curd in place of syrup. Thanks so much for this wonderful recipe!

Hi Diana, when canning, you should always use a recipe that is developed and certified safe for canning, and this recipe isn’t.

Hi Susan, I’m glad this has that nostalgia factor for you, but adjusted to meet your current dietary preferences. Have a happy holiday season! It’s an honor to contribute a small part to your holiday traditions.

I’m not sure without trying it, sorry!

I’ve just made a double batch of this, it’s super delicious!
I’m unsure though, is the first whipping stage necessary? It seems like I could get the same result by melting the butter and honey together then stirring in the eggs and juice. Just wondering if I can cut some time and dishes by doing it the way I do with my traditional (sugar-filled) lemon curd recipe.

Thanks!

You could try it, although I’m not sure. Let me know if you do!