Citrus fruits are said to be “in season” primarily in the winter months, while lemons typically blossom and ripen all year around for some folks, there is a six month period when they are available at their best. Late winter, through early summer seems to be when lemons look and taste the most phenomenal. These cleansing, tart and vibrant jewels are packed with vitamin c, the tart acidity is both fresh and detoxifying. While I am not typically a major fan of desserts, I do love lemon desserts if they are done right. Un-pretentious and fabulous lemons can be made into many, many things but I really do love the burn of a well made, zesty curd. This lemon custard is naturally golden yellow and rich because this recipe uses the highest quality farm fresh eggs, real butter, lemons and of course some honey to mellow out the bite. Spoon this onto your favorite buttered biscuit, pour it into your favorite pie crust, layer it into a cake, fold it into an ice cream base or mix it with whipped cream and/or stiff egg whites for an ethereal lemon mousse. This piquant custard can also be poured into ramekins or tea cups and served with honey sweetened whipped cream or creme fraiche.
I think of lemons primarily in spring and summer, and like clockwork. I seem to make lemon curd every year around this time. It just so happens I owed Man-Meat a pie, a bit of a thank you for helping me with Wholesome Every Day’s grunt work, and maybe a bit of an apology for forgetting our Anniversary . . . multiple times. Perfecting this new version of an old favorite just seemed to be something I should tackle. I have tweaked the recipe multiple times and this just might be the worlds best curd. It is naturally sweetened with honey (not refined sugar) and it doesn’t suck the fillings out of your teeth with the typical, overly sweet punch many desserts seem to have.
Honey Sweetened Lemon Curd
Gluten Free – Grain Free – Vegetarian – Refined Sugar Free- Dairy Free (Option)
- 4 Eggs
- 2 Egg Yolks
- 3 Whole Lemons, Juice and Zest
- 2/3 Cup Honey
- 1/2 Cup (8 Tablespoons) Butter
- 1 Tablespoon Vanilla Extract
- In a medium sized sauce pan (2 quart) combine eggs, yolks, lemon juice, lemon zest and honey.
- Whisk continuously over low to medium low heat for 10 minutes.
- Once the custard begins to thicken add butter one tablespoon (or blob) at a time until it is blended through. This should take about 5 additional minutes. (Coincidentally, a pie crust takes 15 minutes to bake.)
- Remove from the heat and whisk in vanilla.
- Chill and serve as desired.
Be sure to keep the heat low so you do not scramble your eggs and end up with a chunky curd that you have to strain. The heat can be gently raised to medium low but be sure to whisk, whisk, whisk. For fool proof results use a double boiler. A double boiler will take a longer time to thicken but it reduces the risk of curdled eggs.
-For a dairy free curd substitute the butter for coconut oil.