Ingredients
5egg yolks
1egg
1cuplemon juice,fresh
1tsplemon zest,finely grated
¼cuphoney,plus 2 tbsp
4tbspunsalted butter
creme fraiche
Preparation
In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey.
In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, for about 7 minutes, until thickened.
Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl.
Ladle the strained curd into 4 cups or ramekins. Press a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming.
Refrigerate for 3 hours until chilled.
Top the curd with dollops of creme fraiche and sprinkle with the remaining lemon zest
Serve over cookies and other pastries, and enjoy!
