Lemon Curd
Wonderfully tangy and bright, this creamy lemon spread is the perfect topping for morning toast or biscuits. It can provide flare for a decadent dessert, or the filling for lemon tarts.
Store well-sealed in the fridge.
Lemon Curd
Adapted from Out of Old Nova Scotia Kitchens, by Marie Nightingale.
- Serves: 1
- Yield: ~2 cups curd
- Category: Breakfasts, Ingredients, Sauces, Treats
Ingredients
- 6 egg yolks
- 3 lemons
- 1/2 c honey
- 1/8 tsp. salt
- 1/2 c butter (or coconut oil for dairy-free)
Instructions
- Zest and juice the lemons.
- In a saucepan, whisk together the honey, lemon zest, lemon juice, egg yolks, and salt.
- Place on medium heat on stove and stir until thickened (about 5 minutes).
- Strain through a mesh strainer into a bowl.
- Whisk in the butter or oil.
- Chill in the fridge.
Leave a Reply