Of course the truth behind my lemon meringue craving was actually a craving for the lemon curd. I've always been sort of "meh" about pie crust, and have a similar disinterest in meringue, so really I was just jonesin' for some tart, tart curd. And I thought to myself, "Surely I can make that without cane sugar. Curd is basically custard, right**? And I've made plenty of honey-sweetened custards..."
So I decided I would make myself some lemony goodness, just for me (because Nathan doesn't like tart/sour the way that I do), and it was the knowledge that I would be making it this afternoon which kept me from giving in to cheesecake cravings this morning (went with some friends to the Cheesecake Factory to celebrate them finishing up their events in the Spring Showdown).
I decided to start with this recipe, and of course make my own modifications (as I am wont to do).
3 medium eggs (farm fresh- thanks Bekah!)
1/2 c. raw honey (local and delicious!)
1/4 c unsalted butter (room temp and cubed)
the zest from three large lemons (apx 3 Tbsp)
lemon juicer (I have one like this and I love it. Best $5 ever.)
immersion mixer (it is seriously one of my all-time favorite kitchen tools, you guys)
medium metal bowl
large pot of boiling water
Moved the metal bowl to the boiling water, and clamped on with one hand while whisking like a fiend with the other.
I kept whisking until it thickened, and then I whisked it a little longer because I like a good thick custard. I mean curd.
And then came the hardest part- letting it cool in the fridge for two hours. But eventually it was ready for taste-testing:
|Sometimes we have to make our own spring sunshine in the PNW.|