Lemon Curd {Honey Sweetened}

Printed from healthyfamilycookin.blogspot.com

*Makes 1-1/2 Cups

INGREDIENTS:

3 large eggs

1/3 Cup honey (or 3/4 Cup white sugar)

1/2 Cup fresh lemon juice (from about 1-1/2 medium lemons)

4 Tbsp. butter, room temperature, chopped into pieces

1 Tbsp. lemon zest (finely grated outer part of lemon)

DIRECTIONS:

Heat a large saucepan half filled with water over medium high heat, until it simmers. In a medium stainless steel bowl, whisk the 3 eggs together. Then add the honey (or sugar) and fresh lemon juice. Yes it needs to be fresh. Whisk together until combined. Put this bowl in the pan of simmering water and whisk it constantly until it thickens (like sour cream). This should take about 5-10 minutes.

Remove bowl from heat and stir in 4 Tbsp. butter, chopped into pieces and 1 Tbsp. lemon zest. At this point you can strain the curd through a fine mesh strainer if desired (I like to do this if there are any lumps in it). Then cover with a piece of plastic wrap directly on the surface of the curd to avoid getting a skin on the curd. Then cool at room temperature or refrigerate for up to 10 days.

*Variation: If you want a lighter lemon flavor, whip 1/2 Cup heavy whipping cream and gently fold into the curd once it has cooled to room temperature.

Recipe Source: Adapted from Joy of Baking