Here is another Classic – that had escaped my attention until I came acroos Fergus Henderson’s and Justin Piers Gellatly’s “The Complete Nose To Tail” cook book. A Must-Have, like Julia Child’s books!
Being blessed with 15 chooks and a rooster, meaning: a constant supply of fresh eggs, 14 bee hives, abundantly producing lemon and lime trees and a love for good butter, what else to make but Lemon Curd?! It has become a staple in our kitchen.
Here it goes:
Lemon Curd with Honey
Prep Time: 10 mins | Cook Time: 10 mins | Servings: 1 litre
6 lemons, juice and finely grated zest of, or limes or 4 oranges
200 g unsalted butter, cut into small cubes
410 g honey
6 large eggs, lightly beaten
1 pinch vanilla powder
1 pinch sea salt
Place the lemon juice and zest in a large heatproof bowl with the butter and honey. Set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave until the butter has melted, stirring occasionally, then whisk in the beaten eggs.
Cook in that bowl for about 10 minutes, whisking every 2-3 minutes, until the lemon curd has thickened. Watch the simmering water to make sure it doesn’t boil rapidly or the eggs will curdle.
Once the curd has thickened, strain it through a ﬁne sieve, then fill into clean jars and seal. It will keep for up to 3 months in the fridge.
Have Fun and Enjoy!!!