Makes approx 1 cup.

(Refined sugar free, adjustments given for dairy free.)


I love lemons! Lemons are one staple in my kitchen and I use them every morning in warm water as my first drink of the day (read more about lemons in my blog post here). I also love lemon curd, but the ones sold in supermarkets are loaded with sugar and other ingredients that I simply don’t want to put in my body. So, I make my own lemon curd with a few simple ingredients and, best of all, it takes less than half an hour to make!


I don’t like it too sweet; I find that the amount of honey in my recipe below is enough and imparts a strong, tart flavour that I prefer. Feel free to adjust the sweetness at the beginning of the cooking process.


Although I use butter, if you’re avoiding dairy, you can use coconut oil instead (you’ll have a coconut-flavoured lemon curd).


Lemon curd can be served with organic yoghurt, coconut yoghurt, coconut ice-cream, as a topping for a nut-based cheesecake or a home-made healthy slab cake. Yes, it’s yummy eaten on its own too!






3 eggs

3 tbsp organic raw honey

Zest of 3 organic lemons

50g unsalted butter (or cold-pressed, unrefined coconut oil – solid is fine)

½ cup lemon juice


In a small saucepan, whisk the eggs, raw honey and lemon zest.


Place saucepan over a low-medium heat (not too high or you’ll end up with scrambled eggs!). Continue to whisk until the 3 ingredients are well combined.


Add butter (or coconut oil) and stir continuously until melted.


Add lemon juice and stir continuously until the mixture slightly thickens (this part usually takes approx 5 minutes). Remove from heat and stir for another minute. Allow to cool uncovered. Mixture will thicken further as it cools.


Once cooled, store it covered in the fridge for up to a week (if it lasts that long!).

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