This is an adaptation of an heirloom custard recipe from the 1800's. It's called French honey because it looks like creamed honey, but you might better know it as lemon curd. Use as a spread on breads and other baked goods. It also works well as a tartlet or cake filling.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 cups (1 pound) granulated sugar
- 6 egg yolks
- 4 egg whites
- Juice of 4 lemons
- Grated rind of 2 lemons
- 1/2 cup butter (1 stick or 1/4 pound)
