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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.

Prep Time: 40 mins


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

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