Lemon curd

My great friend and frequent cooking companion, Karen, had brought five egg yolks leftover from a birthday party Pavlova.   The obvious use was lemon curd with honey rather than sugar.   Honey can be up to 21% water (23% for heather honey) and ours was 17% on the refractometer.   Just using yolks rather than the whole eggs should counterbalance the extra water.   Here’s the experimental recipe I made:

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Ingredients:

zest of 3 and a half medium lemons, juice of 2 and a half.

5 egg yolks.

6 oz honey.

4 ounces butter, cubed small.

Method:

Mix the lemon juice, zest and egg yolks together in a heatproof bowl.

Add the honey, stirring again, and then the butter.

Place the bowl over a pan of simmering water, taking care that the bottom of the bowl doesn’t touch the water.

Stir the mix from time to time while it heats to just over 70C.

Allow to cool a little before pouring into sterilised jars.

Keep in the fridge and eat soon.

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© 2022 - Penny Melville-Brown
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