Here in LA, we’ve had an unusually wet winter and even some colder weather. I know it’s nothing like most of the country experiences, but it’s definitely something for Los Angeles. Now that we’re back into the 70s every day, and Spring seems to be here in full force, here’s one of my favorite recipes to have around during the week. Somehow lemon curd is just perfect around spring, Passover, and Easter. Maybe it’s the silky sweetness, but more than anything it’s the beautiful pastel hue of the finished dish. And, this particular recipe doesn’t use refined sugar, just honey. So it’s on the healthier side of sweet! Please enjoy on any shortbread cookies this season, or on scones with coffee in the morning.
Lemon Curd w/Honey
Recipe modified from: Cookie and Kate and Fine Cooking
- 4 tablespoons unsalted butter, diced into small cubes
- ⅓ cup honey
- 1 tablespoon finely grated lemon zest
- Juice of 5 lemons, about ⅔ cups
- 4 large egg yolks
- 2 large eggs
- In a medium bowl with a hand mixer, cream the butter and honey.
- Beat in the eggs slowly.
- Pour in the fresh lemon juice, and pour the mixture into a medium-sized saucepan.
- Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and becomes jelly-like. This takes about 5 to 8 minutes, depending. But you have to watch it! It solidifies very quickly. It’s done when a spoon dipped into it comes out covered and you can swipe your finger through it on the back of the spoon. It’s hot, so just be careful.
- It’s great because there’s no straining. At this point, remove from heat and stir in the lemon zest.