Lemon Honey
NZ's own name for lemon curd: a smooth, tangy spread made the old-fashioned double-boiler way for anyone with more lemons than they know what to do with.
Serves: Makes about 2 jarsTime: 25 min
Made with Lemon
Ingredients
- Zest and juice of 3 large lemons (about 3/4 cup juice)
- 4 eggs
- 1 cup sugar
- 100g butter, cubed
Method
- 1.Set a heatproof bowl over a pot of gently simmering water, making sure the bowl doesn't touch the water.
- 2.Whisk the eggs in the bowl until smooth, then add the sugar, lemon zest, lemon juice and butter.
- 3.Stir constantly with a wooden spoon or whisk for 15-20 minutes, until the mixture thickens enough to coat the back of the spoon. Keep the heat gentle and keep stirring the whole time; walk away or let it get too hot and the eggs will scramble instead of thickening smoothly.
- 4.Pour immediately into warm, sterilised jars and seal. It will thicken a little further as it cools.
Stored in the fridge, lemon honey keeps for a couple of months, though in most households it doesn't last anywhere near that long on toast and scones.