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.)