Lemon Curd {with Honey-Sweetened Variation}
Sweet tangy lemon curd that is outstanding on scones or muffins, in tarts or pies, or as a cake filling. It's bright, happy color and delightful lemon flavor will brighten up the gloomiest of days. Plus I've included instructions for a honey-sweetened variation with no processed sugar.
Ingredients
- 3 large eggs
- ¾ cup granulated sugar see note for honey variation
- ½ cup fresh lemon juice see note
- 4 tablespoons butter room temperature, chopped into pieces
- 1 tablespoon grated lemon zest see note
Instructions
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Fill a large saucepan halfway with water and heat over medium high heat, until it simmers.
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In a medium stainless steel bowl, whisk the eggs together. Then add the sugar and fresh lemon juice. Whisk together until combined.
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Put bowl in the pan of simmering water and whisk it constantly until it thickens to the consistency of sour cream. This should take about 5-10 minutes.
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Remove bowl from heat and stir in the pieces of butter and lemon zest.
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Strain through a fine mesh strainer, if desired (see note). Then cover with a piece of plastic wrap directly on the surface to avoid getting a skin on the curd. Cool at room temperature or refrigerate for up to 10 days.
Recipe Notes
1. For honey-sweetened variation use a heaping ⅓ cup raw honey in place of the granulated sugar.
2. It will take about 1 ½ medium fresh lemons for the juice and 2 medium lemons for the zest. Be sure to zest the lemons BEFORE juicing them. In case you are wondering, the zest is the yellow outer skin of the lemon. You remove it with a microplane grater like this one.
3. If you are looking for a perfectly smooth curd, strain the curd through a fine mesh strainer while it is still warm.
4. If you want a lighter lemon flavor, whip ½ cup heavy whipping cream and gently fold into the curd once it has cooled to room temperature.