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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

Dede Sampson
February 2007

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Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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