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Lemon Curd 16

A home-style Lemon Curd 16 made with Unsalted Butter Cut Into Small, Fresh Lemon Juice, and Honey. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 2/3 cup
• 1/3 cup

Method (preview)

1. 1

   In a medium stainless steel bowl, whisk together the egg yolks and egg with the lemon juice and honey.

2. 2

   Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it becomes pale and thickened, between 7 and 10 minutes.

3. 3

   Remove the bowl from the heat and immediately pour through a fine strainer to remove any lumps.

4. 4

   Whisk the butter in until it has melted.

5. 5

   Stir in the lemon zest, cover with wax paper, and let cool to room temperature.