Lemon Honey Curd Recipe
Summary
Main IngredientHoney
Ingredients
| Finely grated rind and juice of 4 lemons | ||
| Eggs | 5 Small, beaten | |
| Butter | 4 Ounce | |
| 8 oz thick honey | ||
| 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)
Chef
