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Lemon Honey Curd

Western.Chefs's picture
  Lemon 4 , rind grated finely and juiced
  Eggs 5 , beaten
  Butter 4 Ounce
  Thick honey 8 Ounce
  Caster sugar 2 Ounce

Put all the ingredients into the top of a double boiler or into a deep heatproof bowl which fits over a saucepan. Place over a pan of simmering water and stir until the sugar has dissolved and the curd is thick enough to coat the back of a wooden spoon; this will take from 10 to 20 minutes. Do not allow the curd to boil or it will curdle. Stir continuously. Pour the curd into small pots and cover as for jam. Store in a cool place, preferably the refrigerator. Keeps about 1 month. Makes about 1 kg (2 lb)

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2137 Calories from Fat 1038

% Daily Value*

Total Fat 118 g180.8%

Saturated Fat 66.1 g330.4%

Trans Fat 0 g

Cholesterol 1301.2 mg433.7%

Sodium 378.5 mg15.8%

Total Carbohydrates 270 g90.1%

Dietary Fiber 11.4 g45.4%

Sugars 245 g

Protein 36 g71.8%

Vitamin A 82.4% Vitamin C 299.6%

Calcium 31.5% Iron 39.9%

*Based on a 2000 Calorie diet

Lemon Honey Curd Recipe