Honey Lemon Curd
Give me a bolt of sour with my sweet, and I am very happy. Say the words “lemon curd” and a joyous little yelp may escape from my lips. And while I realize that a dish based on egg yolks, butter and sugar is not going to be winning any healthy food prizes, finding a way to slightly temper the sins of such a luscious concoction as lemon curd makes me want to do a little jig.
Using honey instead of refined sugar won’t really cut the calories, but it does make the dish more wholesome, and adds a little extra depth. It is still decadent, but more innocently so. Lemon curd has many applications: It can be spread on scones or biscuits, used in tarts, layered in cakes, rolled in pancakes, or simply eaten with a spoon.
5 large organic egg yolks
1 large organic egg
2/3 cup fresh organic lemon juice
1 tablespoon finely grated organic lemon zest
1/3 cup honey
4 tablespoons unsalted butter, cut into small pieces
1. In a medium stainless steel bowl, whisk together the egg yolks and egg with the lemon juice and honey.
2. Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it becomes pale and thickened, between 7 and 10 minutes.
3. Remove the bowl from the heat and immediately pour through a fine strainer to remove any lumps. Whisk the butter in until it has melted.
4. Stir in the lemon zest, cover with wax paper, and let cool to room temperature.
By Melissa Breyer, Senior Producer, Care2 Green Living