Sunny Lemon Curd

Sunny Lemon Curd

My little boy was full of a cold recently, and so needed some time at home to rest and recover. My daughter loves to cook, and so what better way to spend our afternoon cooking and with some great ingredients I already have at home.

The one thing I do have a lot of is eggs. I have my own chickens, and they have been very generous lately. I also had a quite a lot of lemons, since I always make lemon and honey drinks when someone has a cold in the house. Then I remembered one of my favourite recipes I use to make with my mum when I was little….Lemon Curd.

Although, I do remember the copious amounts of sugar my mother used to pour into it, to reduce the tartness of the lemon. This did not fit with my no processed sugar cooking so I decided to add honey instead. I wasn’t sure how it would taste, or even if it would work with honey, but it turned out surprisingly well. I couldn’t tell the difference. Of course honey is still a sugar, but a better one in my opinion than white processed sugar.

With the protein rich eggs and fat soluble vitamins in the butter, packed together with the antioxidant rich lemon juice with plenty of vitamin C, this would be perfect for my son on a piece of toast or cracker, to give him a little bit of energy, and even more so because he does not eat eggs, so often misses out on all those important vitamins and minerals that eggs contain. But you can’t taste the eggs at all. But I might just avoid telling him there are eggs in it, just in case. So here is the recipe, if you have a particularly sweet tooth then you might want to add a little more honey, but this is entirely up to you.

Sunny Lemon Curd Recipe

• 4 tablespoons unsalted butter
• 1/3 cup honey
• 4 large egg yolks
• 2 large eggs
• 1 tablespoon finely grated lemon zest
• 1/2 cup lemon juice (from around 4-7 small lemons) I used 5

Instructions

Boil some water in a pan, choosing a pan that can fit a bowl over the top to make a bain marie. Zest the one of the lemons, to make up the 1 tablespoon of zest, and sqeeze the lemons to make the juice. Set to one side
Place the butter and and honey, lemon juice and lemon zest in the bowl above the boiling water and turn the temperature down to a low heat. When all the butter has melted, slowly add a small amount of the egg, whilst whisking the mixture continuously, adding a bit of the egg at a time, until all the egg is combined.
Gently heat over a low heat until the mixture thickens. Set to one side to cool.
You can then add this to toast, crackers, shortbread, croissants, whatever you desire as a tasty treat.
You can keep this in the fridge for around 3-4 days, but once you have tried it I doubt it will last that long.