Monday, October 22, 2012

Lemon Curd

We're coming up on lemon season! And with relatives and friends with lemon trees I am sure to be pleasantly overwhelmed with the sweet and sour little fruits. I had a recipe that called for egg whites which left me with some yolks. After a quick search I found an idea for this lemon curd which is absolutely de-lec-ti-ble. This makes a small amount but it is very very sweet. It would go perfectly on some biscuits or pancakes, or eat it by itself.

3 egg yolks
1/4 cup honey
1/4 cup fresh squeezed lemon juice
1/4 cup butter

Whisk egg yolks until very smooth. Add to saucepan and stir in honey and lemon juice over medium-low heat. Stir frequently until mixture thickens and will coat the back of a spoon. Take off heat and add butter in small chunks, stir until melted. Transfer to bowl and refrigerate.

1 comment:

  1. You can make this in the micro too. Great way to use up egg yolks after making a recipe using just egg whites.