Name: Honey-Sweetened Citrus Curd
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2
Ingredients: 4 tablespoons unsalted butter, cut into small pieces; ⅓ cup honey; 4 large egg yolks; 2 large eggs; ⅔ cup fresh blood orange or lemon juice (about 4-6 blood oranges or 6-8 lemons). Be sure to zest the citrus before juicing it!; 1 tablespoon finely grated blood orange or lemon zest

Ingredients

2 serv.

4 tablespoons unsalted butter, cut into small pieces
⅓ cup honey
4 large egg yolks
2 large eggs
⅔ cup fresh blood orange or lemon juice (about 4-6 blood oranges or 6-8 lemons). Be sure to zest the citrus before juicing it!
1 tablespoon finely grated blood orange or lemon zest

Instructions

Tap a step to mark it done

1 In a medium bowl, cream the butter and honey until fluffy.
2 Beat in the eggs slowly.
3 Pour in the fresh citrus juice, and pour the mixture into a medium-sized, non-reactive saucepan.
4 Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and becomes jelly-like, which took about 5 to 7 minutes for me. This happens in a flash so pay attention! You really want to let it teeter on the edge of boiling, but pull the pan off the stove before it gets to a rolling boil. It’s done when your finger leaves a clear path on the back of a wooden spoon (be careful, it’s hot!).
5 Immediately remove from heat and stir in the citrus zest. No straining required!
6 Pour the curd into a glass jar(s) and let it cool completely before you screw on the lid(s). Store the curd in the refrigerator.