I recently was able to score some Meyer lemons (yes the heirloom variety) at my local farmers market and I just had to make some homemade lemon curd.
Here is a real food version using honey and it was super delicious!
Homemade Lemon Curd
Ingredients
- 1/2 cup (about 2-3 lemons depending on size) freshly-squeezed lemon juice
- zest from the 3 lemons – careful to only get the yellow part and not the white part
- 1/3 cup honey (where to buy)
- 4 pastured eggs
- 6 tablespoons butter, cubed
Directions
You will need a mesh strainer for this recipe. Get one out and set over a bowl.
In a saucepan, whisk together the lemon juice, honey, and eggs. Add the butter chunks and set the pan over low heat, whisking constantly until the butter is melted.
Increase the heat to medium and cook, whisking constantly, until the curd thickens. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
Remember that strainer I told you to get out? Immediately press the curd through that strainer into the bowl. Now you can store the lemon curd in the refrigerator for up to one week. I plan to mix mine with some yogurt cheese and make ice cream with it!
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can you freeze it? i thought of putting the curd in an ice cube tray and than i could simply pic some to use
I haven’t tried that but it might just work!
The Lemon Curd sounds delicious! I would love to win the download for the New Year,New You talks. The speakers sound interesting but i don’t have hours to sit & listen to them all. So would love to win!
what exactly do you mean hold it’s shape? Is that not runny? Lands in a clump and does not blend back into the curd? what?
I just mean that it has thickened and looks more like pudding than runny custard.
hi,
could you replace the eggs and butter with olive oil?
No–I do not think that would work.
By replacing a room temperature solid that has some water content that can be reduced down (butter) with a liquid and also removing the eggs that provide the thickening, you’d end up with lemon infused sweetened oil, which would not really cook down much.
So you would need to use something that would thicken it (such as arrowroot, cornstarch, or flour mixed with the oil). This still may not work well, as it will very likely result in different texture and flavor and color.
What do you do with the lemon zest?
I have *exactly three* lemons left from my lemon tree that gave me 4 lemons this year (it’s still a baby) and I know what I’m going to do with them now!
By “this year” I meant 2013. My bad.
Why only one week? Is it the eggs?
I can’t have butter. Do you think coconut oil or coconut butter would work?