The content for this article was provided by Hillary Bergh of foodheals.net. Hillary Bergh is a 5th generation chef with a passion for kitchen play. Growing up in the kitchens of her families' multiple restaurants gave her a solid foundation that was then developed further while working as a manager at Bouchon Bakery, chef and wine club manager at Swanson Vineyards, and executive chef at Google with Bon Appetit Management Company. She holds two culinary certifications along with a nutrition certification and is currently earning a bachelor of science in healthcare management.
At Bee Thinking, we're always looking for delicious, seasonal, honey recipes. This summery lemon curd recipe, using Meyer lemons, definitely hits that mark!
Meyer lemons are considered a cross between the common lemon and mandarin or navel orange. The rind is thinner, with less bitter white pith, making the whole fruit easily usable and enjoyed in a wide variety of recipes.
Honey and Meyer lemons pair wonderfully; the floral notes are amplified in each, while the sweetness of honey counterbalances the subtle tartness of the lemons. You'll want to use a mild honey such as wildflower, clover or orange blossom rather than a strong honey such as buckwheat or sourwood. This will ensure a nice balance. We recommend Raw Wildflower Honey from Ballard Bee Company
While this lemon curd will keep for about a month, there's tons of uses for it! It's scrumptious atop waffles or scones, stirred into rice pudding, or layered with vanilla yogurt and granola. You might even spread it into a tart crust and top with berries or, just eat it by the spoonful! You can also try it with some savory dishes such as dolloped on grilled asparagus or grilled pork tenderloin.
Honeyed Meyer Lemon Curd, makes about 1 1/2 cups
- 2 whole eggs PLUS 2 egg yolks
- 1/3 cup raw local honey
- zest from 2 Meyer lemons
- 1/2 cup freshly squeezed Meyer lemon juice, 5-7 lemons depending on size and juiciness (use the leftover peels to infuse water, dehydrate, or candy then dip into chocolate)
- 6 T unsalted butter, cut into 6
- pinch of finely ground unrefined sea salt
- 2-3 drops lemon essential oil (optional)
- in medium sauce pan, whisk together honey, juice, salt.
- in separate bowl, whisk eggs and yolks then add to sauce pan by pouring through a strainer to remove any small lumps.
- slowly heat on low-med, whisking slowly yet continually.
- continue to whisk until mixture begins to thicken, about 8-10 minutes.
- remove from heat and add 1 pat of butter at a time, stirring until melted & incorporated then continuing to add 1 pat of butter, stirring & allowing to melt after each addition.
- stir in optional essential oil.
- transfer to a clean airtight container such as a mason jar.
- lay saran wrap directly atop curd, then screw on lid and allow to cool and set, about 2 hours.
- refrigerate up to 1 month.