Whole Egg Lemon Curd {Honey Sweetened}
Desserts

Whole Egg Lemon Curd {Honey Sweetened}

If there is one thing I love it is lemon curd.

…..

How many posts have I started like that?

Let’s just say that I love all food – especially sweets.

Ok just sweets. Because sometimes “food” is beetles. And, well, I’ll eat some weird things (hello chicken feet), but I feel like beetles is too far for me personally. So allow me to rephrase.

Ahem:

Let’s just say I love all sweets.

Especially lemon curd.

How did we get from lemon curd to beetles?

Doesn’t matter. The lemon curd is what is important.

Whole Egg Lemon Curd Honey Sweetened

This recipe is sweetened with honey which makes me love it even more. Because: 1.) I can eat lots and not feel as guilty, and 2.) because honey is my love. We picked up a 30 pound bucket of raw local honey in December and I’m just loving slathering it on everything, or finding new ways to use it. Honey = love. And that’s a fact Jack.

Oh your name isn’t Jack? Well let’s just move on. Before this gets really awkward.

Whole Egg Lemon Curd {Honey Sweetened}

You Will Need:

3 eggs

1/3 cup of honey ( or more if you don’t like your curd quite as tangy as I do)

1/2 cup lemon juice (fresh is best, but I have used bottled in a pinch)

6 tablespoons of butter

Whole Egg Lemon Curd {Honey Sweetened}

Directions:

Combine the eggs and the honey into a pot. Add the lemon juice. Heat gently stirring very frequently until thickened. Mine took about 8 minutes.

Remove from heat and stir in butter.

Press through a sieve to remove any bits of cooked egg. Trust me it makes a very smooth curd. It’s worth it to do this step.

Allow to cool for a few hours. If you don’t want a skin to develop on the top you can press a piece of plastic wrap directly on the curd.

Store in an airtight container in the fridge for 2 weeks or freeze for 2 months.

My favorite way to eat lemon curd is with a spoon. I’m very low maintenance when it comes to lemon curd. You can spread it on fresh tea biscuits or make squares or tarts with it, or pour it over yogurt. Whatever your little heart desires.

Mine desires lemon curd. On everything. With butter.

No beetles allowed.

….

unless of course they’re singing to me.

And amen.

Whole Egg Lemon Curd {Honey Sweetened}

Shared with: Simple Saturday’s Blog Hop, Good Morning Mondays, Mostly Homemade Mondays, Create and Crave, Mix it up Monday

Whole Egg Lemon Curd {Honey Sweetened}

Ingredients

  • 3 eggs
  • 1/3 cup of honey ( or more if you don't like your curd quite as tangy as I do)
  • 1/2 cup lemon juice (fresh is best, but I have used bottled in a pinch)
  • 6 tablespoons of butter

Instructions

  1. Combine the eggs and the honey into a pot. Add the lemon juice. Heat gently stirring very frequently until thickened. Mine took about 8 minutes.
  2. Remove from heat and stir in butter.
  3. Press through a sieve to remove any bits of cooked egg. Trust me it makes a very smooth curd. It's worth it to do this step.
  4. Allow to cool for a few hours. If you don't want a skin to develop on the top you can press a piece of plastic wrap directly on the curd.
  5. Store in an airtight container in the fridge for 2 weeks or freeze for 2 months.
http://www.apriltellsall.com/2016/05/whole-egg-lemon-curd-honey-sweetened/

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