A Lighter Lemon Curd

Did you know it was possible to get writer's block even when the only thing you write is a food blog?

Well it is.

I've been trying to write this post since tuesday and I just can't do it. Usually when I get stuck I put down my laptop, walk away and try again later, but this time I can't get past the first line...

'If I had to pick a favorite "flavor" it would always be lemon. Always.'

Each day this week I've returned to this post, written a few lines, promptly decided I didn't like what I had written, deleted it, and closed my laptop again until the next day. Well, no more.
It's not fair to keep such a delicious recipe from all of you just because I've been getting my words a bit tangled. Without further fuss here is lighter, healthier recipe for lemon curd. Do yourself a favor and make this tangy, silky, spread that has clearly left me speechless.

A Lighter Lemon Curd

Makes about 1 cup.

3/4 cup lemon juice, strained


3 tsp of lemon zest


5 tablespoons honey

2 eggs, lightly beaten 

In a small saucepan, mix together the lemon juice, zest and honey. 

Place over low heat and stir till nearly boiling. 

Gently, pour the lemon syrup into the beaten eggs, a little at a time, whisking constantly for about a minute.

Return the mixture to the pan over low heat. Stir constantly with a whisk until it thickens. 

Remove from heat and pass through a strainer to remove zest bits of egg that may have cooked and turned lumpy. I don't mind the zest or lumps so I skip this step unless I'm using the curd as part of another recipe or if I plan on serving it to other people. I kind of like the texture so If it's just for me I leave it the way it is.