Honey adds richness to this tart lemon curd and eliminates the need for refined sugar—another off-limits ingredient for Bay Area locavores. Dede Sampson recommends serving this curd with crème fraîche and locally made shortbread cookies.
More Citrus Recipes
5 large egg yolks
1 large egg
2/3 cup fresh lemon juice
1 teaspoon finely grated lemon zest, plus more for garnishing
1/4 cup plus 2 tablespoons honey
4 tablespoons unsalted butter, cut into 8 pieces
Crème fraîche, for serving
How to Make It
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.