Honey Meyer Lemon Curd
Our Frugal Locavore Anna from Tallgrass Kitchen gives us a taste of springtime with this lemon curd using her own backyard honey.
Ingredients
½ cup Meyer lemon juice, (from two plump Meyer lemons)
1 cup sugar
½ cup honey
4 eggs
Seeds scraped from one vanilla bean pod, (optional)
⅛ tsp. fine salt
½ cup butter, (1 stick), cold, grated on a box grater
Directions
Combine lemon juice, sugar, honey, eggs, vanilla bean seeds and salt in a heavy-bottomed medium saucepan. Whisk until smooth. Grate butter directly into saucepan and whisk again.
Heat mixture over medium-low heat, stirring occasionally until butter melts. Turn heat up to medium and heat until curd thickens, stirring frequently. It will noticeably thicken up just before boiling (about 10 minutes into cooking). Don’t worry, you’ll know when it happens.
Remove from heat and pour into a glass jar or container. Let cool. Store in the fridge up to two weeks.
Suggestions
If you like this recipe, you can find many more from Anna at her blog, Tallgrass Kitchen.
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