I know in some parts of the country, fall is within reach, but not here in Texas. We’re still way high up in the 90s and I don’t think that’s gonna change anytime soon. I’m embracing it with this summery Honey Lemon Curd. One of my very first posts was actually a Pink Grapefruit Curd (that wasn’t actually pink), go check it out, its really funny for me to look back on my early posts and how my photos and my style has changed. It’s been 6.5 years since then! But anyway. This one here is even better in my opinion, because instead of refined sugar, it’s made with honey. The honey taste is only slight and not very strong, it doesn’t taste that much different than ‘regular’ curd, but man it is oh-so-good. And I like the fact that it is clean in its ingredients: honey, lemon, eggs and butter. That’s it.
The curd is super quick and easy to make. It tastes SO good in and on cakes, as a macaron or donut filling, or just as a spread on toast or waffles. I actually made it for this Lemon Curd & Almond Coffee Cake, one of my favorite coffee cakes ever, not just for summer.
Also, I just love this cute enamel spouted milk pot/sauce pan! I got it on Amazon for just $20 and I’m OBSESSED. It’s great for sauces, compotes and puddings and just looks so darn cute. I used it before when I made this Chocolate Honey Granita.
- ⅓ cup honey
- lemon zest from 2 lemons
- ¾ cups lemon juice
- 4 tablespoons butter, melted
- 2 eggs
- 4 egg yolks
- Combine all ingredients in a bowl and mix until well combined.
- Pour mixture in a sauce pan and cook on medium-low heat.
- Constantly stir the mixture with a rubber spatula to ensure no clumps will form.
- Cook for about 10-15 mins until the mixture comes to a boil. As soon as the mixture starts to thicken, don't stop stirring. The curd will become smoother and thicker.
- Remove curd from heat and stir for another minute. Fill in containers and let it cool down. It will firm up even more once it is completely cooled.
- Store in the refrigerator for up to 1 week.