* Percent Daily Values are based on a 2000 calorie diet.
Lemon and honey curd
This will brighten up toast, cake and pies.
Cook Time15 minutesmins
Course: Dessert
Cuisine: British
Servings: 4200ml jars
Calories: 586kcal
Author: Pam Corbin
Equipment
Jars with twist-on lids
Saucepan
Heatproof bowl
Cooking thermometer
Balloon whisk
Spatula
Wide-necked jug
Ingredients
2lemonsfinely grated zest
250mllemon juice5-7 lemons
125gunsalted buttercut into small pieces
200ggranulated sugar
100ghoney
4large eggswell beaten
Method
Sterilise your jars and twist-on lids. Have ready a pan of simmering water that your heatproof bowl will fit snugly over without touching the water.
Put the lemon zest, juice, butter, sugar and honey into the bowl and place over the pan of simmering water. Lightly stir the mixture from time to time until the butter has barely melted – the temperature on a cooking thermometer should be about 50°C.
Carefully pour the eggs into the lemon-butter mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Continue to cook the mixture for nine to 10 minutes, scraping down the sides every so often with a spatula and giving the mixture a quick whisk every minute or so until it is thick, the surface is glass-like and the temperature has reached 78°C. Remove from the heat.
Tip the curd into a wide-necked jug with a good pouring lip, making sure you scrape around the sides of the bowl, then fill the warm jars to the brim; seal at once.
Store in a cool place for up to four weeks. Once opened keep in the fridge and eat within three to four weeks.