Lemon Honey

Sometimes called lemon curd or lemon cheese, this rich, buttery spread is always a treat, and a small jar makes a simple gift.

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Tips Photo credit: Edmonds Mini Cookbook
Ratings (1)
Prep Time: 40 mins Servings: Makes 4 cups
  • 125g butter

    2 cups sugar

    zest and juice of 4 lemons

    4 eggs, beaten

  • 1. Put the butter into the top of a double boiler or a heatproof bowl set over a saucepan of simmering water. When the butter has melted, add the sugar and lemon juice and zest and stir until the sugar has dissolved.

  • 2. Pour a little of this mixture onto the beaten eggs and mix well, then pour it all back into the double boiler and return to the heat.

  • 3. Cook, stirring all the time until the mixture thickens. (It will thicken more as it cools.)

  • 4. Pour the lemon honey through a sieve into a jug and then pour into sterilised jars and cover tightly. Allow to cool then store in the refrigerator. 


Dee Morgan
Dee Morgan

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