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
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)
Preparation:
Place sugar, egg yolks, egg whites, lemon juice, grated lemon rind, and butter into a large heavy pot. Stirring constantly, bring mixture to a simmer and cook over low heat until the mixture becomes as thick as honey.Pour into glass canning jars, and refrigerate up to 3 months.
Yield: about 1 pint
