This sweet & tart honey lemon curd, without any white sugar and less butter, is a healthier alternative to normal, overly sweet lemon curd.
Course Preserves
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 1cup
Ingredients
¼cuphoney
3egg yolks
½cuplemon juice
1tablespoonlemon zest
¼cupunsalted buttercut into small pieces
Instructions
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.
Notes
1. 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.
2. Make sure you stir constantly, or you'll get lemon scrambled eggs. Yuck.