Honey Sweetened Lemon Curd
This beautiful honey sweetened lemon curd takes bright lemons and sweetens them with fragrant honey for a new take on a classic recipe. Spread it on cakes, toast, or whatever you can think of.
Homemade Lemon Curd Recipe
When my husband and I were dating he emailed me from North Africa and included a saying that has always stuck with me: shway asal shway basal, loosely translated as life is a little honey, little onion. I love this, because isn’t it so accurate?
Each year to celebrate our wedding anniversary I bake a small version of our wedding cake ; it always includes jam (this year I swapped a last jar of my strawberry-rhubarb jam from California for the blackberry) and homemade lemon curd. This time I used honey in place of the sugar and after I put down my digital New York Times for day and sighed most heavily over the reality of the world at this moment that saying came back to me. For that is life, isn’t it? The balance of the sharp and soft, the bitter and the sweet, the honey and the onion. We have just a few short years on this earth to hug our children, pick apples, and make some positive mark on the planet.
As I stand in my desert kitchen with my girl sleeping upstairs, a bowl of lemons and a jar of honey open before me, I choose this day, to focus on the sweet.
Honey Lemon Curd
Ingredients
- 3 large eggs
- ½ cup honey
- ⅓ cup fresh lemon juice from 2-3 lemons – note: I do not like Meyer lemons for this recipe; I do not find them to be tart enough
- 4 tablespoons unsalted butter
Instructions
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, honey and lemon juice until blended.
- Cook, stirring constantly to prevent from curdling, until the mixture becomes thick, about 10 minutes. Remove from heat and immediately pour through a fine mesh strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted. Let cool.
- The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to 2 weeks.
That was a very beautiful post. Thank you for reminding us not to take things for granted.
Well written and aching post….you always have a way with words. Hope this gets a lot of readers. Chin up as the post recommends.