Lemon curd is a sweet English custard. It is usually made with a lot of sugar, but this recipe uses honey instead. I like lemon curd because it is nutrient-dense with whole eggs and sweet at the same time.
If you don’t like sour foods that much, you can substitute fresh juice of oranges for half of the juice (decrease sweetener).
You can eat your lemon curd plain or with fresh berries or apple slices, with yogurt, or on pancakes.
This recipe makes 2 cups.
- 6 eggs
- juice of 3 heavy lemons (about ¾ cup)
- zest of 1 lemon (optional)
- ½ c honey
- 5 T butter (salted or unsalted), cut into pieces
- Heat to a simmer 1 inch of water in a medium saucepan or double boiler.
- In a heat-proof bowl or top of the double boiler off the heat, beat the eggs.
- Add the lemon juice, zest, if using, and honey.
- Put the bowl or top of double boiler over the simmered water. Stir constantly with a spatula, scraping the bottom so as to prevent egg white from cooking.
- While stirring add the butter pieces to melt.
- Stir until the curd is thickened, about 5 minutes if using a double boiler and 10 minutes if using a bowl.
- Press through a fine sieve to remove any tiny pieces of cooked egg white.