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17 Comments
Diane
April 27, 2020
Alice, I'm definitely going to try this with the honey. And I'm a firm believer in adding salt to sweet things. Two days ago I made a lovely lemon loaf and I always add sea salt to it and cut the sugar. It's hugely popular in our household and with guests (when we can have them). So I'll definitely be making curd your way asap. Thank you.
roxlet
April 14, 2019
I've been making Alice Medrich's curd for years. It's the easiest one I've ever tried, and it produces perfect results. I will have to give this one a spin. However, how about using an eighth of a teaspoon of kosher salt instead of the fine sea salt? Easier to measure that way, I would think!
jmoo
April 17, 2018
I swapped out the lemon flavor for pomegranate and it's chilling in my fridge right now! A quick taste while it was warm was surprising--the floral flavors of the honey come through and mingle with the curd quite nicely! I will try this with lemon in the future (I'm trying go work through the pomegranate juice). I can't wait to see how this tastes when it sets up and chills thoroughly!
Elle
March 30, 2018
I love lemon curd on cinnamon graham crackers with just a light schmear of cream cheese. So good!
My granny taught me to cook; her philosophy was that *everything* is better with a little pinch of salt. And she was right.
My granny taught me to cook; her philosophy was that *everything* is better with a little pinch of salt. And she was right.
clairemjohnson
March 25, 2018
If the goal is to cut down on sugar consumption, why would you pair this with meringues? Which, I assume were made with sugar and egg whites.
Nikkitha B.
March 26, 2018
Thanks for your comment. The use of honey here, instead of processed white sugar, enhances the taste of the curd;
it’s not just about cutting back on white sugar. That being said, I understand your concern, and can modify the headline accordingly.
it’s not just about cutting back on white sugar. That being said, I understand your concern, and can modify the headline accordingly.
Jessica K.
April 6, 2018
Yes, I am so confused by the title. The title VERY MUCH comes off like it's advertising a sugar-less curd but the fact is that you are adding JUST AS MUCH SUGAR!! "Processed white sugar" is a total buzz word, too. Table sugar is sucrose. Honey is fructose and glucose. It's all metabolized pretty much the same in our bodies (just utilizing different enzymes). So yeah, very misleading title and making a ridiculous boogeyman out of "white sugar" in particular (all sugar is good to cut back on).
Nikkitha B.
April 6, 2018
Hi Jessica, as stated before, the intention is not to make a bogeyman out of sugar. Sugar is great and we love it! Honey, in this instance, just offers a more pleasant taste and texture. This is not an article about nutrition.
Jk G.
March 25, 2018
I believe less honey is the answer to the not-lemony-enough issue. While honey has moisture content, it is also considerably more dense than sugar, providing 40% more sweetening power than sugar cup-for-cup. By my math, about 1/3 cup of honey should be just enough. (Note if measuring by weight, that’s when to use 22% more honey than sugar.)
Alice M.
March 25, 2018
Yikes! You are correct. I muddled the math completely. My sources say that, by weight, honey has 75%-80% of the sweetening power of sugar. Meanwhile, 1 cup sugar=7 ounces and 1 cup honey=12 ounces. Assuming 75%-80%, then 1 cup honey is 28%-37% sweeter than 1 cup sugar. As you said, (and at least in theory) I should have used about 1/3 cup of honey! But I suspect that there's more to the story than the math here, because I got a very good balance of honey and lemon flavor and sweetness in this recipe, regardless of my bumbling! I totally stand by the recipe (because it's delicious) but I am now curious enough to retest with 1/3 cup of honey. And I will report back! I appreciate your taking the time to weight in here!
radhaks
March 21, 2018
looks like a great recipe! I'll have to try it next. seeing the pic of the lemon curd on pavlova reminds me of when I replaced lemon juice w passion fruit pulp and made a passion fruit curd which topped off a chocolate pavlova, which was then sprinkled with toasted coconut...it was a great hit!
Angela
March 20, 2018
Would you suggest any adjustments to the sweetness when using Meyer lemons?
Alice M.
March 25, 2018
Meyers are much sweeter than the usual Eureka Lemons. If you simply use less sugar, the yield of the recipe will be lower, so I'd use a little more lemon and a little less sugar.
HalfPint
March 19, 2018
As with many things, I like a spoon of lemon curd from the jar :)
In all seriousness, I like to use it in a pavlova with whole raspberries and whipped cream. I even won a prize one year (at a Christmas party) for my pavlova. Second favorite way to enjoy lemon curd is on warm biscuits or scones.
In all seriousness, I like to use it in a pavlova with whole raspberries and whipped cream. I even won a prize one year (at a Christmas party) for my pavlova. Second favorite way to enjoy lemon curd is on warm biscuits or scones.
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