Meyer Lemon Curd Sweetened with Honey
Author: Crystal Cartier
Recipe type: Sweet, Sauce, Dessert
Cuisine: Gluten-Free, Vegetarian
Serves: ~1⅔ cups
4 eggs ½ cup honey finely grated zest from 3 meyer lemons (~ 2 teaspoons worth) ¾ cup meyer lemon juice, about 3 lemons as meyers tend to be bigger 6 Tablespoons butter, cut into chunks pinch sea salt Whisk eggs and honey together in a sauce pan then add lemon juice and zest and whisk smooth. Set pan over medium low heat and whisk constantly for about 8 minutes. Do NOT let mixture boil or it'll cook the eggs. Once curd has thickened enough to coat the back of a spoon, add butter and pinch salt and stir in until melted and mixed. Remove from heat, strain curd through a fine mesh sieve into glass jars. Let curd cool completely then keep refrigerated or store for up to a year in the freezer. Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/05/01/meyer-lemon-curd-sweetened-with-honey/
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