Lemon Curd with Honey
10 servings
20 minutes
Lemon curd with honey is a delicate, velvety cream that captivates with its refreshing tartness and subtle sweetness. This French dessert, originally created as a filling for pies, has become a versatile ingredient for toasts, croissants, and biscuits. Lemon adds liveliness to the curd while honey provides natural depth of flavor, softening the citrus acidity. The rich texture is achieved through butter and egg yolks, creating incredible smoothness. The warmth from the cooking process reveals complex aromas, making each spoonful a true delight. Lemon curd can be stored in the refrigerator, turning it into an ideal morning treat or an exquisite baking ingredient. This elegant paste is a harmony of sweet and sour flavors crafted for refined enjoyment.
1
Take out the butter to let it soften a bit.
- Butter: 60 g
2
Cut the lemon into 4 pieces and heat in the microwave for 15 seconds to get more juice. If there's no microwave, you can warm it in a water bath.
- Lemon: 1.5 piece
3
Grate the lemon using a grater or blender and squeeze out the juice. If the lemon peel is good and soft, grate it as well.
- Lemon: 1.5 piece
4
Separate the yolks from the whites (only yolks are needed).
- Chicken egg: 4 pieces
5
In a saucepan or small pot, pour in the lemon juice (and grated lemon peel if used), egg yolks, add sugar (can be fully replaced with honey), honey, and butter.
- Lemon: 1.5 piece
- Chicken egg: 4 pieces
- Sugar: 60 g
- Honey: 2 tablespoons
- Butter: 60 g
6
Place the pot on medium heat and stir. Time on the heat is about 5-10 minutes.
7
Pour into a jar (strain if cooked with lemon peel) and set aside to cool.
8
Store in the refrigerator. Use as a spread for sandwiches.
