I have a question about the recipe "Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard" from Genius Recipes. Do you think this could be made with honey in place of sugar?
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Kristen is the Creative Director of Food52
I haven't tried this myself, but I think it's definitely worth a try -- you may just need to adjust the consistency at the end by adding more olive oil, lemon juice, or water.
Susan W is a trusted source on General Cooking.
Chef Google says to sub for one cup sugar, reduce honey by 2 TBS (honey is sweeter), add 1/4 tsp baking soda (it doesn't say why) and reduce other liquid by 3 TBS because honey is more liquid, but in a curd, that part is probably something you can play with.
dinner at ten is a trusted home cook.
Honey is somewhat acidic, so the baking soda must be to neutralize it. Acidity would of course not be a problem in a lemon curd, but could affect the texture of some baked goods, although in my experience usually for the better.
I have tried this with honey only and it works just fine. I will say that I did cook it on the stovetop though until it thickened so not sure how it's like in a blender. Also it took longer on the double boiler than when I just used regular sugar.
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