I ;m feeling a little on edge today, quite literally. We ;re teetering on the brink of spring (cloudy, windy, 68 degrees, and I can ;t stop sneezing!). My deadline for cookbook production is coming right up. The suspense of closure is getting to me, and I spend too much time daydreaming how I ;m going to use my newfound free time.I think I ;ll go to India for a month to become certified in yoga. Just putting that out into the universe.This lemon curd is perfect for this moment in time, as citrus is still in season and bright colors start popping up around us. In fact, it ;s the very same shade of yellow as the daffodils I picked up from Trader Joe ;s and the forsythia blooming along the fences in my neighborhood.The curd is tart, but sweet, with extra flavor since it ;s sweetened with honey instead of plain sugar. It ;s a seasonal treat that stores well in the freezer for later, in case you want to bottle it up and savor it over the next couple of months.This curd is both simple and fun to make, with no straining required thanks to the preparation and cooking method. It goes through several distinct phases on its way to becoming so utterly creamy. I can imagine that it would be fun to make with kids around to watch as the lumpy, curdled-looking mixture slowly smooths into luxurious gold liquid, and finally, right at the brink of boiling—it condenses into the most perfect curd you ;ve ever seen. Just like magic.Uses for Lemon CurdSpread onto shortbread, sugar cookies, graham crackers (shown) or ginger/molasses cookies.Top quick bread, gingerbread, pound cake, olive oil cake, cupcakes, scones, pancakes or muffins.Swirl into yogurt (or add a layer to parfaits), dollop onto ice cream or mix into vanilla frostingUse as filling for tarts or sandwich cookies. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Lemon CurdAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 cups 1xCategory: DessertMethod: StovetopCuisine: American★★★★★4.7 from 19 reviewsMeet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it ;s so easy to make—no straining required! Recipe yields 2 cups of curd. Scale 1x2x3x Ingredients4 tablespoons unsalted butter, diced into ½” cubes⅓ cup honey4 large egg yolks2 large eggs1 tablespoon finely grated lemon zest⅔ cup fresh lemon juice (from around 4 large or 8 small lemons)InstructionsIn a medium bowl, combine the cubed butter and honey. Starting on a low speed and working up to higher speeds, cream the mixture until fluffy. I used a handheld mixer for this.While beating the mixture, slowly add the egg yolks and eggs. Then, add the zest and lemon juice to the bowl and blend again. It will look curdled at this point, but don ;t worry!Pour the mixture into a medium-sized, non-reactive saucepan (stainless steel or enameled cast iron should work great). Cook over medium-low heat while stirring constantly with a rubber spatula or wooden spoon (it’s important to stir constantly throughout the cooking process, which will take somewhere between 10 to 20 minutes).Once the mixture starts looking smooth and shiny, slowly increase the heat to medium. Continue cooking until the mixture has thickened and your spoon meets resistance as you stir, which happens right at the brink of boiling. Once the mixture is trying to boil, cook for about 15 more seconds while stirring constantly, then remove from heat. The curd will thicken up more as it cools.Let the curd cool before transferring it to an airtight container and screwing on a lid. Store in the refrigerator for about 1 week, or in the freezer for up to 2 months. The curd doesn ;t freeze solid, so you can scoop out as much as you want right from the freezer!