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. Figure 2 tablespoons per serving.
6tablespoons(3/4 stick) unsalted butter, cut into pieces
Instructions
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.
Notes
Some bakers and cooks strain the bits of lemon zest out of their curd to make it silky smooth, but I don’t mind the texture. It’s part of the charm. If you strain your honey lemon curd, do so immediately, before refrigerating.