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Unlike most, I make lemon curd in one pot over direct heat—a method perfected in my own pastry shop decades ago, where we made lemon curd in gallon-sized batches. I alsoinstead of the classic yolks-only recipe, because it produces a tangier lemon flavor. And I strain my curd at the end to remove the grated zest and any stray bits of cooked egg white.The first thing I did was substitute 2/3 cups honey for the 1/2 cup sugar in my recipe—this is based on simple math .
Flavorful sweeteners —so delicious in their own right—can mute the flavors of other ingredients in a recipe and end up tasting dull themselves! So: what to do about my honey lemon curd?When flavors need to be brightened, the usual solution is to add sugar, acid and/or salt. Like it or not, one thing must be said about refined white sugar: its perfectly neutral flavor makes other flavors pop. But I didn’t want to use sugar, and lemon curd doesn’t need more acid.
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