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Lemon Honey Curd

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

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Dissolved
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Honey

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