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1/2 cup (125 mL) salted butter
2 tbsp (30 mL) lemon zest
1/2 cup (125 mL) fresh squeezed lemon juice
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) local honey
3 whole eggs
2 egg yolks
1 tbsp (15 mL) butter


In a heavy-bottomed pot, place the butter, zest, lemon juice, sugar and honey. Over medium-high heat, gently warm.

Meanwhile, whisk eggs until light and frothy then slowly add the eggs into the warm lemon mixture, whisking constantly. Stir until mixture is hot and thick; do not allow it to boil. Once thick, remove from heat and push with a wooden spoon through a fine sieve to ensure finished curd is smooth. Stir in the final tbsp of butter; chill for at least one hour. Makes 1 ½ cup (375 mL).

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