Recipe Archives->Preserving->Lemon Curd 16

Honey Lemon Curd

4 tablespoons unsalted butter, cut into small pieces
5 large egg yolks
1 large egg
2/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1/3 cup honey

In a medium stainless steel bowl, whisk together the egg yolks and
egg with the lemon juice and honey.  Place the bowl over a pot of
simmering water and cook the mixture, whisking constantly, until
it becomes pale and thickened, between 7 and 10 minutes.  Remove
the bowl from the heat and immediately pour through a fine strainer
to remove any lumps. Whisk the butter in until it has melted.  Stir
in the lemon zest, cover with wax paper, and let cool to room
temperature.

Printable version: lemon-curd16.txt.