Lemon Curd Recipe

Adapted from Nourishing Joy’s Perfect Lemon Curd

10 Tablespoons butter softened (1 stick plus 2 tablespoons)
2/3 cup honey
8 large egg yolks room temp (save the whites for meringue)
A generous pinch of sea salt
1 cup freshly squeezed or bottled lemon juice, about 6-8 lemons depending on size. I used both since I only had 3 lemons.
4 drops lemon essential oil optional

Start heating a double boiler on the stove. I use a small pot filled halfway with water. Bring the water to a simmer. Use a pot that your mixer bowl will fit on but doesn’t touch the water.
With the paddle attachment in the bowl of an electric mixer, cream butter and honey together until fluffy and light on medium speed.
Add yolks one at a time, beating with each addition until incorporated.
Add the pinch of salt. Reduce the speed to mix or low; gradually add the lemon juice. Mix thoroughly until homogenous. Mixture may look curdled at this step and that’s OK.
Place mixer bowl on top of the small pot on the stove. Heat the lemon curd slowly, whisking constantly, until the butter melts and the mixture is thick and coats the back of a spoon, about 10 minutes. You know it’s done if the mixture clings thickly to the spoon, and when you drag your finger through the mixture on the back of the spoon, a clear path remains.
Cover and chill until cooled and firm.