After I posted the recipe for blood orange curd last week, my mom’s best friend Maria sent me a note asking whether if curds could be made with honey instead of sugar. She and her husband are on a limited diet right now, but honey, eggs, citrus, and dairy are allowed. If a batch of curd could be sweetened with honey, she though it would make a very nice treat in the face of a whole bunch of food restrictions.
I’d not tried making a citrus curd with honey before, but dove into the challenge. I used the same recipe framework that had worked so nicely for the blood oranges, but cut back on the egg yolks by one (to account for the extra liquid the honey would be adding) and swapped in honey for sugar by weight (3/4 cup of sugar weighs 6 ounces, so I used that much honey. Because honey weighs more than sugar, the volume measure is 1/2 cup).
It took a few minutes longer to set up, but it came together beautifully. I used Meyer lemons for this batch because they’re the citrus that most needed to be used in my kitchen. The flavor is gloriously tangy and the sweetness is nicely balanced. I may start sweetening all my curds with honey from now on.
- 5 egg yolks
- 1/2 cup honey (if you have a scale, measure 6 ounces of honey right into the bowl with the yolks)
- 1/2 cup meyer lemon juice
- zest from fruit
- 1 stick butter, cut into cubes (1 stick is 4 ounces)
- 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.
- 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.
- 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 bits.
- 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.
- 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.