Healthier Lemon Curd

1. 1

   Whisk the honey and egg yolks in a small saucepan until combined and lightened in colour. Add the lemon juice and zest. Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon. Add the butter and cook for another minute or so until it's thick and the butter has been incorporated. Pour it into a small jar or container with a lid and refrigerate. It'll keep for about a week in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.