Lemon Curd with Honey
Butter-based lemon curd sweetened with honey instead of all sugar. Pairs with croissants, cookies or just a spoon.
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- 1
Whisk eggs, honey, sugar and lemon juice in a heatproof bowl.
- 2
Set over a pot of simmering water and stir constantly for 10–12 minutes until thickened.
- 3
Remove from heat, stir in butter a piece at a time until melted and glossy.
- 4
Strain into a jar, press cling film to the surface and refrigerate. Keeps for 2 weeks.