Lemon Honey Preserve – Lemon Curd Recipe

Lemon honey preserve is also known as lemon honey, lemon curd or “that yummy yellow stuff you put on your pavlova last Christmas”. Commonly known as lemon honey in New Zealand, but this lemon curd recipe will work, no matter where you live.

We love lemons in our house, we will usually make salted preserved lemons (Moroccan preserved lemons) to use in cooking year round.

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We make honey lemon syrup to use to make lemon honey tea when the cold and flu season hits.

We will regularly make our own natural cough syrup and I do love a good lemon cheese cake!

Lemon Honey – a New Zealand tradition

I grew up loving the lemon honey spread that my Grandma would occasionally make in the Autumn. The lush lemon flavoured sweet yellow conserve was thicker than jam, but more like a soft custard in texture. On top of warm toast with lashings of butter. It is still a real favourite of my husbands, he likes to sneak it with a spoon straight out of the jar.

Despite it’s name, lemon honey actually has no honey in it, and around the rest of the world it is known as lemon curd. Which is weird too, because it contains no milk or curd either.

Lemon Honey PreserveLemon Curd Recipe

This is an easy lemon curd or lemon honey recipe that will last for several months when kept in the refrigerator.

You will need:

2 lemons
100g (4 oz) butter, cut into small cubes
1 ½ cups sugar
4 large eggs

Clean enough jars to hold 2 cups of 500ml of liquid. Two 1/2 pint or 300ml jars would be perfect, or smaller ones if you want to.

Heat the oven to 200F or 100C and place the jars in there on a tray for 10-12 minutes to sterilize them. Turn the oven off and leave the jars in there to stay warm while you make the lemon honey.

Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. The lemon peel is tasty, the lemon pith is bitter and yuck.

Squeeze the lemon juice and strain to remove pips.

Beat eggs a little in a bowl with a fork to combine.

Put all ingredients into a heavy-based saucepan on a low heat.

Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins).

Don’t let it boil or it may separate.

Spoon into sterilised jars and store in refrigerator once cool.

Keeps for up to 2 months.

Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.

Makes 2 cups.

Microwave instructions for making lemon honey / lemon curd

Using the same ingredients as above, and sterilize the jars in the same manner.

Place the eggs and sugar in a large microwave proof bowl or jug.

Whisk with a wire whisk, until well combined.

Add the butter, lemon juice and rind and stir well.

Microwave on high for 8- 10 minutes, stirring every minute, until the mixture is smooth, thick and creamy.

Cool for 5 minutes then pour into warm clean jars. Store in the fridge. Keeps for up to 2 months.

Variations for Lemon Honey

To make passionfruit honey, replace the lemon measure above with 1/4 cup passionfruit pulp and the grated rind and juice of 1 lemon. Follow the same instructions.

To add a ginger twist, add 1 teaspoon of grated ginger in with the lemon rind and follow the same directions.

How to use Lemon Curd

Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with lemon curd and cover with lemon buttercream.

Lemon Louise Cake: Use lemon spread instead of jam for a twist on your favourite recipe.

Lemon Tarts: Fill mini pastry cases with lemon honey, top with fresh berries, candied lemon slices, or decorate with whipped cream.

Lemon Sponge: Sandwich two sponge cakes with lemon honey preserve, dust with icing sugar/ confectioners / powdered sugar.

On Toast: Nothing beats a lemon honey on toast with a cup of tea on a cold Saturday morning.

As an Ice Cream Topping: Use lemon curd as a tangy and fresh topping on your favourite ice cream.

With Cake: Lemon curd makes a tasty tart addition to a plate with cake and cream in a similar way that you might add a berry cooli to cut through the sweet richness of a cake or brownie.

On a Pavlova or between meringues: Perfect to use up the egg yolks from making pav or meringues – simply replace the 4 whole eggs with 6-8 egg yolks.

Lemon Honey Preserve (Curd)

Lemon Honey Preserve (Curd)

Yield: 2 Cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This lemon honey preserve is also known as lemon curd. It is sweet and tangy and a delicious delight

Ingredients

  • 2 lemons
  • 100g (4 oz) butter, cut into small cubes
  • 1 ½ cups sugar
  • 4 large eggs

Instructions

    Clean enough jars to hold 2 cups of 500ml of liquid. Two 1/2 pint or 300ml jars would be perfect, or smaller ones if you want to.

    Heat the oven to 200F or 100C and place the jars in there on a tray for 10-12 minutes to sterilize them. Turn the oven off and leave the jars in there to stay warm while you make the lemon honey.

    Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. The lemon peel is tasty, the lemon pith is bitter and yuck.

    Squeeze the lemon juice and strain to remove pips.

    Beat eggs a little in a bowl with a fork to combine.

    Put all ingredients into a heavy-based saucepan on a low heat.

    Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins).

    Don't let it boil or it may separate.

    Spoon into sterilised jars and store in refrigerator once cool.

    Keeps for up to 2 months.

    Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.

Lemon Honey Preserve - Lemon Curd Recipe promo image

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