• Make-Ahead

Ingredients

1. 5 large egg yolks
2. 1 large egg
3. 2/3 cup fresh lemon juice
4. 1 teaspoon finely grated lemon zest, plus more for garnishing
5. 1/4 cup plus 2 tablespoons honey
6. 4 tablespoons unsalted butter, cut into 8 pieces
7. Crème fraîche, for serving

Directions

1. In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl.
2. Ladle the strained curd into 4 cups or ramekins. Press a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming; refrigerate until chilled, at least 3 hours. Top the curd with dollops of crème fraîche and sprinkle with the remaining lemon zest.

Make Ahead

The lemon curd can be refrigerated for up to 2 days.

Serve With

Shortbread cookies.