Meyer Lemon Honey Curd
Cook time: 30 Mins
This recipe features our delicious organic Meyer Lemons from sunny California available in late February / early March. 🍋 Also making an appearance is our Raw Wisconsin honey! 🍯
This recipe makes about 1 cup of Meyer Lemon honey curd.
- 4 tablespoons room temperature unsalted butter, diced into ½ inch cubes
- ⅓ cup Raw Wisconsin honey
- 4 large egg yolks
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- ⅔ cup fresh Meyer lemon juice
- pinch of salt
- In a medium bowl, combine the cubed butter and honey, and salt. Starting at low speed and working up to higher speeds, cream the mixture until fluffy. While beating the mixture, add the egg yolks, eggs one at a time. Then, add the zest and lemon juice to the bowl and blend again. It will look curdled at this point, but don’t worry!
- Pour the mixture into a medium-size saucepan. Cook over medium-low heat while stirring constantly with a rubber spatula or wooden spoon. Don’t walk away at this point, be sure to stir the entire time, 10-20 minutes.
- Once the mixture starts looking smooth and shiny, slowly increase the heat to medium. Continue cooking until the mixture has thickened and your spoon meets resistance as you stir, which happens right at the brink of boiling. Once the mixture is trying to boil, cook for about 15 seconds while stirring constantly, then remove from heat. The curd will thicken up more as it cools.
- Strain the lemon curd through a fine mesh strainer set over a bowl to get out any lumps.
- Let the curd cool before transferring to an airtight container. Store in the refrigerator for 1 week, or in the freezer for up to 3 months.
Drizzle on biscuits, Mix into yogurt, Pour over pancakes, Add to oatmeal, Spread on toast, Layer between cakes, Use on sugar cookies, Top on scones
The list goes on…. 🍋🍋🍋
Enjoy on toast
Spread on sugar cookies
Top on biscuits