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Author Notes: Who doesn't love tart tangy lemon curd? This one gets a makeover with honey replacing all of the sugar. The method is easier than pie—all of the ingredients go into the pot and are cooked over directly heat. Don't worry, it works and it's so easy you'll never buy lemon curd in a jar again. —Alice Medrich
Makes 1 1/2 cups
- 3-4 medium lemons or 6-7 limes
- 3 large eggs or 1 large egg plus 3 large egg yolks
- 2/3 cup (225 grams) honey
- 1/16 teaspoon salt (I use fine sea salt)
- 6 tablespoons (85 grams) unsalted butter
- Set a medium-fine mesh strainer over a medium bowl for the finished curd and have a silicon spatula handy.
- Grate the zest of two of the lemons (or 3 of the limes) into a 1-quart, heavy-bottomed, non-reactive saucepan. Whisk in the eggs (or eggs and yolks), honey, and salt.
- Squeeze enough juice from the lemons or limes to measure 1/2 cup (120 ml) and whisk it into the pan. Add the butter in several pieces.
- Whisk the mixture over medium heat, reaching into the corners and scraping the sides and bottom of the pan constantly (to avoid scorching the curd) until the butter is melted and the mixture thickens and begins to simmer at the edges. Continue whisking and sweeping every inch of the pan, allowing the mixture to bubble gently all over for about 10 seconds.
- Use the silicon spatula to scrape the curd into the strainer, pressing gently on any solids. Scrape any curd clinging to the underside of the strainer into the bowl. Chill before using. Curd keeps in a covered container in the refrigerator for up to 1 week.