Lemon Curd
This is my favorite lemon curd recipe, and it uses only a few simple ingredients that you may already have in your kitchen! It is the perfect balance of sweet and tart, and if you've tried any of my cakes with lemon curd- this is the one! And now you can make it at home :)
I honestly will eat this lemon curd by the spoonful because I am a huge fan of lemon! It's also delicious on cookies or muffins, in cake fillings, on pancakes, ice cream, or anything you think can use a touch of lemony sweetness.
What can set this lemon curd apart, is using organic, quality ingredients. Local organic lemons are the best way to go, and even better if you can find meyer lemons! Using organic butter and eggs are also so important and truly tastes and feels so much better. Local honey also helps your body to adapt to the pollen around you and helps with allergies!
Magical uses for lemon curd!
Lemons and honey are often used in fairy magic! Leaving offerings can help attract and encourage your nearby fairies. Lemons represent the sun and can be used to bring brightness and light into your life! When making this lemon curd, stir clockwise and envision what specific light forms you hope to attract.
The Steps!
INGREDIENTS:
2 tbsp butter, room temperature
1/4 cup honey
1/4 cup lemon juice
1 tbsp lemon zest
1 whole egg
2 egg yolks
First, add the butter, honey and lemon zest to a small mixing bowl. Beat until it lightens in color and becomes silky, about 1-2 minutes. Then add the egg, egg yolks and lemon juice and mix to combine. It will curdle at this point, but that is okay!
Then, transfer the mixture to a small saucepan and turn the stove to low heat. Cook on low/medium heat for about 10-15 minutes while continuously stirring with a rubber spatula. First, it should turn glossy and the curdles will melt, and then it should start to thicken. If any clumps start to form, lower the heat.
Once the curd has thickened and bubbles look like they are beginning to form, turn off the heat and let cool before transferring to an air tight container and refrigerating. It should last about 1 week.
