Add a touch of summer magic to your holiday dinner with the delightful Kai Ora Mānuka Honey & Lemon Curd—a simple yet luxurious treat to elevate your seasonal feast!
Naturally sweetened with Kai Ora Honey, which compliments the tart lemon & creamy butter base.
Perfect for topping meringues or folding through cream to fill your brandy snaps.. or just straight off the spoon!
This curd is both simple and fun to make, as well as being healthier than refined sugar options!
Ingredients:
⅓ cup unsalted butter, diced into small cubes
⅓ cup Kai Ora Mānuka honey
4 large egg yolks
2 large eggs
1 tablespoon finely grated lemon zest
Juice of 2 large lemons
Method:
In a medium bowl, combine the cubed butter and honey. Using an electric mixer, cream the mixture until light and fluffy. While beating the mixture, slowly add the egg yolks and eggs. Then, add the zest and lemon juice and mix again. It will
look curdled at this point, but don’t worry that’s meant to happen!
Pour the mixture into a medium-sized stainless-steel pot. Cook over medium-low heat & stir constantly with a woodenspoon (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, slowly increase the heat to medium. Continue cooking until the mixture has thickened, then remove from heat. The curd will thicken up more as it cools.
Let the curd cool before transferring it to an airtight container. Use once cool in your favourite desserts!
Store in an airtight container, in the fridge for about 1 week
