I have made this recipe for refined sugar free Lemon Curd on many occasions, even winning a first place certificate for it at a local honey show many years ago. It is honey sweetened which means that it contains no refined sugars and is gluten free too.
Unlike lemon curd that is made using refined sugar, this curd will not store for months. You should keep it refrigerated and use it within 10 – 14 days of making. I must admit, that I have never managed to store it for more than a week anyhow – it seems to disappear very quickly! If I am not using it to make lemon tarts or as a filling for cakes I’m eating it straight out of the jar with a spoon! The tartness of the lemons is balanced nicely by the sweetness of blossom honey and the texture of the curd is smooth, unlike the glutinous shop bought lemon curd that you get.
The recipe that I have given you here makes enough Lemon Curd to fill a 3/4 pint mason jar (approximately 2 cups). It can be divided into smaller jars and frozen for up to 6 months if you are unable to use/eat all this curd in one sitting like me! 🙂