Here is the best recipe for lemon curd. Honey makes this classic lemon curd taste even better, and it's so easy to make—you don't even have to strain it!
– 4 tablespoons unsalted butter, diced into ½” cube – ⅓ cup honey – 4 large egg yolk – 2 large egg – 1 tablespoon finely grated lemon zest – ⅔ cup fresh lemon juice (from around 4 large or 8 small lemons)
Mix honey and cubed butter in a medium bowl. Starting slow and increasing speed, cream the mixture until fluffy. I used a handheld mixer.
Beat the mixture while slowly adding egg yolks and eggs. Blend the bowl again with the zest and lemon juice. Don't worry if it looks curdled!
Put the mixture in a medium in size non-reactive saucepan (stainless steel or enamelled cast iron). Stir constantly with a rubber spatula or wooden spoon over medium-low heat for 10–20 minutes.
When the mixture is smooth and shiny, slowly raise the heat to medium. Cook until the mixture thickens and your spoon resists stirring at the edge of boiling.
After the mixture starts boiling, stir constantly for 15 seconds and remove from heat. Curd thickens as it cools.
Cool the curd before sealing it in an airtight container. Store in the fridge for 1 week or freezer for 2 months. Since curd doesn't freeze solid, you can scoop it from the freezer!