Locally grown lemons and limes are finally coming back into season and available at our local veggie market. The limes are currently around $6.99/kg instead of a painful $29.99/kg for imported produce, and I always prefer to buy local in-season produce when I can.
This lemon or lime curd recipe is rather delicious. The tangy, zesty citrus flavour with the addition of honey instead of sugar is a gorgeous combo. Coconut oil can replace the butter for a dairy free version too. The mini cakes pictured here with the lemon curd are a future blog post. I am looking forward to sharing it soon!
Tangy Honey Sweetened Lemon or Lime Curd
100gms butter or coconut oil
1/2 to 2/3 cup honey (sweet lemons will need about 1/2 cup but limes or sour lemons will need more like 2/3 cup honey)
2 free range eggs
2 egg yolks
2/3 cup lemon or lime juice
finely grated zest of four lemons or limes (about 3 TBLS)
- Place a saucepan over a low heat and add butter or coconut oil and honey. Heat until the butter/coconut oil and honey is just melted but not hot.
- Add eggs and egg yolks and whisk well to combine. Add lemon or lime juice and whisk well again.
- Gently heat the mixture while stirring constantly with a rubber spatula and scraping the bottom of the pan until the mixture thickens (about 7-10 minutes). It should coat the back of a spoon. Do not allow the mixture to boil or it will cause the eggs to curdle and the mixture will become lumpy and eggy.
- Remove from heat and stir in the lemon zest. Pour the curd into clean jars and cover the entire surface with cling film to prevent a skin from forming. Once cool, remove the cling film, cover the jar with a lid and refrigerate for up to 10 days. Lemon curd can also be frozen for up to 2 months.
The mixture will thicken as it cools.