Honey Curd
Posted: June 1, 2013 Filed under: Budget, Preserves, Traditional 14 Comments
Wotchers!
This recipe was an absolute delight to discover in an old Women’s Institute recipe book. For a start, the use of honey instead of refined sugar is so much better for you, and it increases the keeping properties immensely. The original recipe claimed that it would keep a year.
I used the cheapest, runny honey to see how much the flavour of the honey impacted on the final result, and it’s not overly intrusive – just a gentle hint at the end. Whereas lemon curd is very ‘in your face’ with its OMG! I AM SO LEMONY!! TASTE MY LEMONYNESS!!!!11111, honey curd is a much gentler version with less fat and so less guilt!
The real beauty of this recipe is how you can tweak both the honey and the accompanying fruit to give an almost limitless variety – Lime Tree Honey and limes, Orange Blossom Honey and oranges are just a couple of suggestions that sprung into my mind. Update December 2013: I have now tried both these flavour combinations, and can honestly say, hand on heart, that they are two of the most sublime-tasting citrus curds I have EVER tasted. Now is the season for Seville Oranges, so try them with Orange Blossom Honey also – divine!
This recipe will make double the quantity of honey, so you’ll need just one extra jar in addition to your jar of honey. Wash both jars and lids and put them into a cold oven. Turn the oven on to 100°C, 80°C Fan until dry and hot.
As for the instructions, they couldn’t be easier. The original recipe contained just one line of instruction, but I’ve managed to pad that out to four!
Honey Curd
340g jar of runny honey[1]
2 large eggs
1 large yolk
zest and juice of 1 lemon
juice of 1 extra lemon
45g clarified butter
- Put all of the ingredients into a small pan and whisk together over a low heat until thickened.
- Pour into the clean, warm jars and seal.
- Set aside to cool.
- Use as any other curd – the original recipe recommends it as a filling for little tarts.
[1] Don’t be too precious about being exact – I only specify 340ml because that’s how much honey was in the jar that I used. 300ml-ish is fine.
Time To Cook - Online
Love this MAB. Really hate how much sugar goes into curd and it puts me off making it. Thanks for sharing this. Love the idea if orange blossom and orange curd.
Thanks Urvashi! 😀 M-A
Hey MAB,
Another great offering, thanks. I’ve never seen curd made with so little butter, nor clarified butter (but I guess that helps with preservation?)…
I’m minded to make this with oranges. I just hope this lasts in the fridge: finding moulded curd is simply sad.
Hopefully this time, it won’t last long once made: apply to face.
Cheers xxx 🙂
Wotchers morkandmindy! Yes, the clarified butter helps prolong the shelf life. You could use any citrus fruit, I would think – hope you likey! M-A 😀
Hi!! Another wonderful recipe!! Do you think we can make this with margerine intead of butter? I’d love to make it to fill some macaroons! I have never eaten a honey macaroon and I may surprise friends and family with your lovely recipe 😉 Looking forward to your reply!
Wotchers Suellen! Any particular reason you want to use margarine? If it’s to avoid dairy, I would suggest using coconut oil instead which is natural, pure and good for you – Hope this helps! M-A 😀
That looks so yummy. Also, LOL at “OMG! I AM SO LEMONY!! TASTE MY LEMONYNESS!!!!11111” I second that.
What would the shelf life be for this goodie? Recipe of pure genius!
Wotchers AotN! I mention in the first paragraph that the original recipe said it would keep for a year. Honey certainly has no expiration time, and if you use clarified butter, there’s not much left to go off. Since it makes just 2 jars, I don’t think you need worry about it not lasting long enough to eat both. Hope this helps! M-A 😀
Just made this – OMG delicious – I did, however, use juice of 2 lemons as I do like the extra zing.
This sounds delicious! I’m definitely going to give it a try, or maybe one of the variations you suggested.
I’ve just discovered your blog (it was mentioned in this months Good Food magazine, and its great! I’ll be back to try out some more recipes for sure.
Absolutely glorious! A beautiful celebration of honey flavours. Thanks for sharing your recipe
Does this need to be refrigerated?
Wotchers Kim!
Yes, even though the eggs are cooked and preserved with the honey, best stored in the fridge.
MAB 😀