Lemon Curd or Lemon Honey

What’s in a name?  Is there a difference between Lemon Curd and Lemon Honey?  When the tree in Martinborough is laden with fruit I reach for my tried and true lemon honey/curd recipe – the one with whole eggs and huge amounts of butter and sugar.  Because I am working my way through Adam Newell’s book, I’ve been  branching out. His lemon curd recipe is in the Petits Fours section with Vanilla-bean shortbread.  Not much butter or sugar and heaps of egg yolk and lemon juice and zest.   It’s a far superior product to the one I usually produce.  It’s thick and tangy, and densely coloured.  Is this the difference between curd and honey?

Don’t just use lashings of it on hot buttered toast.  Drag a large spoonful through lightly whipped cream to serve with a tart or cake, or add it to an Eton Mess and you have an almost instant dessert.  The crunchy sweetness of the meringue and the bite of the lemon is a great way to finish off a meal.

Mix 4 egg yolks and 50 gm castor sugar in stainless steel bowl until smooth.  Add 25gm butter, zest of 2 lemons, and juice of 3 lemons.  Place over a saucepan of simmering water and cook,stirring constantly, until thick like mayonnaise.  Pass through a sieve.

(I use a double boiler.  I know there seems to be an endless number of different pots and pans you can have in your kitchen, but a double boiler is really handy – especially if you use a lot of recipes with melted chocolate.)

3 thoughts on “Lemon Curd or Lemon Honey

  1. Lovely! My mum always made this whenever the tree was laden. I think it is also known as lemon cheese – rather like other fruit cheeses that are fairly solid. Will try this version!

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