Lemon Curd with California Purple Vetch Honey

INGREDIENTS

• Zest from 2 lemons
• ½ cup fresh lemon juice
• 3 large eggs
• ⅔ cup California Purple Vetch Honey
• Pinch of salt
• 6 tablespoons unsalted butter, cut into small chunks

DIRECTIONS

1. Zest two lemons into a quart sized saucepan.
2. Add the fresh lemon juice, eggs, honey and salt. Whisk to combine. Add the butter.
3. Whisk over medium low heat until curd thickens and bubbles appear on the surface (about 10 minutes).
4. While still warm, pour through a fine mesh sieve and discard the solids.
5. Cool at room temperature and then place in the fridge. Serve chilled. The lemon curd will keep refrigerated for a week.

Adapted from our longtime friend Alice Medrich’s Honey Lemon Curd in Food52.