Honey-Lemon Curd with Creme Fraiche Recipe

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!