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!


Lemon Curd

Makes approx 1 cup.

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


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 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!).