Lemon Curd
1/4 cup butter
1 cup honey
juice of 2 lemons
grated rind of 1 lemon
2 beaten eggs
In the top of a double boiler, over boiling water, add all ingredients. I put the butter in first to melt and then add the rest. Stir constantly until thickened. Do not overcook or it will curdle.
Such a delight! You may put it on toast or just eat it plain. :<)
I LOVE lemon curd. Ever tried a great dollop of it mixed up with plain yoghurt? Or mix some of it up with whipped cream and use as a filling for a sponge cake? And on hot buttered toast BLISS. Elaine
ReplyDeleteOoh, yes I have! Not the sponge cake, but a tart filling. And yes, with whipped cream on gingerbread. Oh, it is just so delicious. I had it on my toast this morning. Thanks for letting me know you, too, are a fan!
ReplyDeleteNan..I LOVE lemon curd though I've never actually made it..you've inspired me to..
ReplyDeleteJeanie
Jeanie, it really couldn't be easier, and I know you will be happy with the result. I know that some recipes call for sugar, but this was the first one I made a long time ago, and I've stayed with it because it is so good. I'm off to put some on my toast this morning. :<)
ReplyDeleteInteresting using the honey instead of sugar. I have a similar recipe in my Country Kitchen Store Cupboard book which doubles the amounts you are using, but is actually called Honey Curd rather than Lemon. Scrummy!
ReplyDeleteBovey Belle, I'm so pleased you came by to see the recipe. I must make it again, soon!
ReplyDeleteI am going to give this recipe a try! Have you ever tried using it to make a lemon curd tart?
ReplyDeleteYes, Lisa! I looked under my recipes tab to see if I had ever posted it, and I was surprised to find that I hadn't. Guess it's time to make it!
ReplyDeleteI've never made curd with honey -- I'll be giving this a try!
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