Honey lemon curd with NC strawberries
Make this honey lemon curd for your next dinner party. It's ready in less than 10 minutes and will wow your friends. The recipe yields about a cup and will keep in the fridge for about a week. Smear leftovers on toast or enjoy with scones.
Honey lemon curd
Recipe from Peter Berley's Fresh Food Fast
4 large organic eggs
1/2 c organic turbinado sugar
5 tbsp lemon juice
1/4 c local raw honey
1.5 tsp lemon zest
pinch of sea salt
6 tbsp unsalted organic butter
1 c of sliced NC strawberries
1 tbsp mint
1 tbsp toasted, chopped pecans
In a saucepan over low-to-medium heat, whisk together the eggs, sugar, lemon juice, honey, lemon zest, and sea salt. Bring to a simmer, stir constantly.
Add the butter and continue to stir, for about 5-7 minutes. You'll notice that the lemon curd will thicken up a lot, which is what you want.
Remove from heat and strain the curd through a small sieve. Serve warm over strawberry slices. Garnish with mint and pecans.