Honey Lemon Curd
This creamy, lemony, buttery, luscious and versatile honey lemon curd is incredibly easy to make. You can serve it simply with a slice of plain cake, or turn it into mousse to serve on berries. Makes about 1 1/2 cups lemon curd.
Servings: 24 tablespoons
- Grated zest of 2 lemons
- 1/2 cup fresh-squeezed lemon juice (2 to 3 lemons)
- 6 egg yolks (reserve whites for another use)
- 2/3 cup honey
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
Place zest, lemon juice, yolks, honey and butter in the top of a double boiler. Place over gently boiling water; the upper pan should not touch the water. Cook, whisking often, until the curd thickens, about 15 minutes. The curd will thicken more as it cools.
Transfer to a clean container. Cover the surface with plastic wrap, so it touches the hot curd, to prevent a skin from forming. Refrigerate.
Serving: 2tablespoons | Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 5mg | Potassium: 30mg | Sugar: 15g | Vitamin A: 315IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.3mg