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.