Lemon curd doesn’t have to be filled with more sugar than all the other ingredients combined. It can still be creamy and tart and delicious without making you feel like you ate rocks. This recipe uses honey instead of sugar, and only a little bit, to provide a nice balance of sweet and tart without being heavy.
Yields 1 cup
1/4 cup honey
3 egg yolks
1/2 cup lemon juice
1 tablespoon lemon zest
1/4 cup unsalted butter, cut into small pieces
Whisk the honey and egg yolks in a small saucepan until combined and lightened in colour. Add the lemon juice and zest. Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon. Add the butter and cook for another minute or so until it’s thick and the butter has been incorporated. Pour it into a small jar or container with a lid and refrigerate. It’ll keep for about a week in the fridge. If you see mould, stop eating it. This recipe can easily be doubled, tripled, or quadrupled, so go nuts.
Make this and put it on everything. I’m thinking about a recipe that uses it for the weekend, but it’ll probably all be eaten by then. You might get green pancakes instead (hooray?).
You can strain it before putting into the container if you want to, but I never bother. I like the little bits of lemon zest. Yum.
Make sure you stir constantly, or you’ll get lemon scrambled eggs. Yuck.
I tried to make a vegan lemon curd using arrowroot powder and it was absolutely disgusting. The plan was to have a vegan and a non-vegan version and compare them, but I don’t want anyone to eat it ever. Agar agar might work instead and I’ll try that in the future.