Honey-Lemon Curd with Creme Fraiche

1. 1

   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.

2. 2

   In a medium saucepan, bring 1 inch of water to a boil.

3. 3

   Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes.

4. 4

   Remove the bowl from the heat and whisk in the butter.

5. 5

   Pass the curd through a fine-mesh strainer into a medium bowl.

6. 6

   Ladle the strained curd into 4 cups or ramekins.

7. 7

   Press a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming; refrigerate until chilled, at least 3 hours.

8. 8

   Top the curd with dollops of creme fraiche and sprinkle with the remaining lemon zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.