I made this lemon curd for a tea we had, for a friend’s bridal shower. And I just made some more… it’s super-awesome on top of yogurt!
Lemon curd is commonly served with scones and clotted cream, or as a topping for cheesecake and other desserts. But I’m thinking this version will go well in my smoothie even- ha! I mean, it doesn’t contain sugar, and I used Kerry-gold pastured butter, and a neighbor’s fresh chicken eggs. Of course it’s good for me, right?
This recipe uses the whole egg–no worries about using up the leftover egg whites (as with traditional lemon curd, made only with egg yolks). OK, I can be a bit OCD about using whole foods! But I’m down for this whole egg version–it gives this lemon curd a lighter feel- a bit more like custard.
An easy substitute for grated lemon zest is to just add the lemon peel to the VitaMix dry blender. I process it some, then add the honey, lemon juice and butter, processing again. But–the old-fashioned zesting method works too.
Makes about 12 oz.
- Peel 3 lemons
- 1/3 c. honey
- 1/3 c. lemon juice
- 1/3 c. butter
- 3 eggs
- Zest the lemon peel, or process in Vitamix (or other quality blender) until smooth: > Peel 3 lemons
- Measure (an oiled one-cup glass measuring cup works well): > 1/3 c. honey > 1/3 c. lemon juice > 1/3 c. butter
- Pour the measured ingredients into the blender with the processed peel (or zest), to process some more until smooth. Or–mix the ingredients with the zest.
- Microwave or heat in pot, 1-2 minutes, until melted and bubbly: > the processed, blended inhgredients
- Add the eggs to the empty blender, processing until smooth: > 3 whole eggs
- Slowly pour the hot butter/lemon mixture into the beaten eggs in the blender, through feed-hole, with motor running, just until mixed.
- Gently heat all the ingredients in a heavy-bottomed sauce pan, stirring constantly until thickened. This can store 2 weeks or so, refrigerated.