Honey Lemon Curd

By Melissa Breyer, Senior Producer, Care2 Green Living

Give me a bolt of sour with my sweet, and I am very happy. Say the words
"lemon curd" and a joyous little yelp may escape from my lips. And while I
realize that a dish based on egg yolks, butter and sugar is not going to
be winning any healthy food prizes, finding a way to slightly temper the
sins of such a luscious concoction as lemon curd makes me want to do a
little jig.

Using honey instead of refined sugar won't really cut the calories, but it
does make the dish more wholesome, and adds a little extra depth. It is
still decadent, but more innocently so. Lemon curd has many applications:
It can be spread on scones or biscuits, used in tarts, layered in cakes,
rolled in pancakes, or simply eaten with a spoon.

5 large egg yolks
1 large egg
2/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1/3 cup honey
4 tablespoons unsalted butter, cut into small pieces

In a medium stainless steel bowl, whisk together the egg yolks and egg
with the lemon juice and honey. Place the bowl over a pot of simmering
water and cook the mixture, whisking constantly, until it becomes pale and
thickened, between 7 and 10 minutes. Remove the bowl from the heat and
immediately pour through a fine strainer to remove any lumps. Whisk the
butter in until it has melted. Stir in the lemon zest, cover with wax
paper, and let cool to room temperature.



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