How To Make Honey-Lemon Curd with Creme Fraiche
This honey-lemon curd yields a sweet and tangy curd, and made creamy with creme fraiche, for a decadent filling or topping in or over sweet treats!
Serves:
Ingredients
- 5egg yolks
- 1egg
- 1cuplemon juice,fresh
- 1tsplemon zest,finely grated
- ¼cuphoney,plus 2 tbsp
- 4tbspunsalted butter
- creme fraiche
Instructions
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In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey.
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In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, for about 7 minutes, until thickened.
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Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl.
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Ladle the strained curd into 4 cups or ramekins. Press a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming.
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Refrigerate for 3 hours until chilled.
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Top the curd with dollops of creme fraiche and sprinkle with the remaining lemon zest
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Serve over cookies and other pastries, and enjoy!
Recipe Notes
Make Ahead: The lemon curd can be refrigerated for up to 2 days.
Nutrition
- Calories: 249.45kcal
- Fat: 17.16g
- Saturated Fat: 9.26g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.36g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 22.44g
- Fiber: 0.28g
- Sugar: 19.10g
- Protein: 4.43g
- Cholesterol: 253.16mg
- Sodium: 26.39mg
- Calcium: 36.74mg
- Potassium: 111.24mg
- Iron: 0.79mg
- Vitamin A: 178.48µg
- Vitamin C: 24.36mg
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