Honey Lemon Curd
Ingredients
-
4
tablespoons
unsalted butter, diced into ½” cubes
-
⅓
cup
honey
-
4
large
egg yolks
-
2
large
eggs
-
1
tablespoon
finely grated lemon zest
-
⅔
cup
fresh lemon juice (from around 4 large or 8 small lemons)
Instructions
- Combine the cubed butter and honey in a medium bowl and cream until fluffy.
- Slowly add the egg yolks and eggs while beating the mixture.
- Add the lemon zest and lemon juice, then blend again until combined.
- Pour the mixture into a non-reactive saucepan and cook over medium-low heat, stirring constantly.
- Once smooth and shiny, increase the heat to medium and continue cooking until thickened.
- Remove from heat when the mixture is just about to boil and let it cool.
- Transfer to an airtight container and store in the refrigerator or freezer.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
3g
Sodium
20mg
Cholesterol
210mg
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