Small-batch meyer lemon curd with honey

March 26, 2014

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meyer-lemon-curd-with-honey

I have this vivid memory of my brother and me, many years ago when we were kids, doing a honey tasting in my grandmother’s house. It was during that period after dinner, when the adults are relaxing with their teas and coffees and talking about topics extremely tedious to children. During this time, we usually sneaked off to entertain ourselves in the guest room, but this time, we found ourselves in the kitchen.

I can’t imagine what inspired this particular tasting; I must have just been learning about bees in school. In any case, we took our grandmother’s honey jar (which would have been something like Billy Bee), and started writing down a list of — I kid you not — flowers we could taste in the honey.

Yup. Just two kids, donning our gravest sommelier faces, licking our spoons and going:

“Oh, yes, definitely dandelions in this one.”

meyer-lemon-curd-with-honey

On a similar (but hopefully less precocious) note: a few months ago, I started looking for raw/unpasteurized honeys in stores –  I wanted honey that still had its natural antibiotic properties intact. What I didn’t expect was that the flavour of the honey would be pronouncedly different from the ones I was used to. It was much stronger and more complex, but also more . . . savoury. I was used to the straight-up sweetness of honey, so it was quite interesting to taste something sort of umami — not unlike the taste you get from a slice of prosciutto or other cured products. It was delicious, and I was immediately converted.

meyer-lemon-curd-with-honey

When I saw this recipe for lemon curd sweetened with honey from Food in Jars, it was perfect timing. I had just received some meyer lemons in my weekly veggie bin, and I wanted to use up the honey at the bottom of my jar. It turned out beautifully, and was the perfect way to top off my yoghurt and granola, to fill a few hamantaschen cookies, and to smear — of course — on German pancakes.

Meyer lemons are a little sweeter and less tart than typical lemons, but you could swap the juice 1:1 and have a curd that’s just a touch more tart. As for the honey, any type will do — but the fancypants raw honey lends the curd a little more depth.

Small-batch meyer lemon curd with honey

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 cups of curd

An easy recipe for a naturally-sweetened curd. Adapted from Food in Jars

Ingredients

  • 5 egg yolks
  • 1/2 cup / 170g honey
  • 1/2 cup meyer lemon juice
  • zest from lemons
  • 1/2 cup butter, cut into roughly 1-inch cubes

Directions

  1. In a large heat-proof bowl, whisk the yolks, honey, juice, and zest together. Position bowl over a simmering pan of water and stir with a silicone spatula until the curd coats the sides of the bowl and the spoon.
  2. It should be about the thickness of regular whole milk yogurt (not greek yogurt) and will take between 6 and 9 minutes to achieve the proper thickness.
  3. Remove the bowl from the pan and stir in the butter. Once the butter is melted, run the curd through a fine mesh sieve to remove the zest and any scrambled nibs, bits, etc.
  4. Pour into a jar and refrigerate. It may look a little runny when it's still warm, but it will thicken up as it cools.
  5. This is not a curd that should be canned. It will keep in the fridge for 10-14 days or can be packed into small jars and frozen for up to 6 months.
http://toughcookieblog.com/meyer-lemon-curd-with-honey/

One last question for ya’ll! I’ve got a bunch of gorgeous dark (60-70%) chocolate on my hands, and am looking for some way to showcase it! Any suggestions?

Until next time!

xo,

A

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6 Responses to “Small-batch meyer lemon curd with honey”

  1. Jordan April 6, 2014 at 9:40 AM #

    I love anything with lemon, but my sisters think lemon is sour unless it’s in lemonade.

  2. Stefan March 28, 2014 at 10:18 PM #

    For the chocolate (although finding stale brownies can be a real chore!): http://foodwishes.blogspot.com/2011/12/lets-get-ready-to-rum-ball.html

  3. Uncle Andy March 26, 2014 at 6:44 PM #

    A while back, I was looking to bake a surprise birthday cake for someone near and dear who loves chocolate, and I came across this recipe. At the time, though, I didn’t have any Medjool dates, so I didn’t make it. Now we have lots of said dates in the market (about $7.00/kilo over here), so all I have to do is find someone who wants a surprise birthday. Say, falling out around April 13th…. and who is willing to be in Israel at the time.

    http://www.epicurious.com/recipes/food/views/Chocolate-Espresso-Spelt-Cake-232816

    • onetoughcookie March 27, 2014 at 10:09 AM #

      Woah, that cake looks fantastic!

  4. Elsa March 26, 2014 at 5:51 PM #

    How about just plain eating that dark chocolate????!!! Elsa.

    • onetoughcookie March 27, 2014 at 10:09 AM #

      Haha, usually I would, but this one came shaped for baking (i.e. in a big fat block).

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