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Lemon Honey

Name: Lemon Honey
Prep time: 10 min
Cook time: 8 min
Yield: 2
Ingredients: 4 eggs1 ½ cups Chelsea White Sugar100g butter, cut into little piecesgrated rind and juice of 2 lemons

4.5

Preparation

10 mins

Bake

8 mins

Difficulty

Easy

Servings

Make two lemons go a long way with this honey lemon recipe.

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Ingredients
Method

Ingredients

4 eggs
1 ½ cups Chelsea White Sugar
100g butter, cut into little pieces
grated rind and juice of 2 lemons

Additional tips

To make passionfruit honey, replace the lemon measure above with 1/4 cup passionfruit pulp and the grated rind and juice of 1 lemon. Follow the same instructions.

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

82

What did you think of this recipe?

1494989883

Easy peasy and tastes great.

Tania

Super easy and so yum. I used 3 lemons for super lemon tang and it worked great!

Unknown

i thougt only bees produce honey !

Elizabeth Lane

So easy to make and enjoyed by the family.

Victoria Curlett

Outstanding results and I doubled the recipe.I have always whisked for hours on the stove but I will only ever use this microwave recipe again.I added equal quantities of cream cheese to lemon curd and pour into a blind baked pastry shell and bake until set, to make a divine light cheesecake.

Alex

very good recipe - i use 4 lemons. Would like to know what the shelf life is.

Rachel

Love this recipe it's now my go to every year when my lemons come into season. So easy and such a lovely gift to give.

J. Beans

Make this delicious spread as gifts and supply recipe as well. A keeper

Kay

Great microwave recipe but why call it lemon HONEY? I thought it had honey in it......

Judy

Fabulous easy recipe and for heaven sake get over those that don't like the old old name...call it what you like. Mine is lemon Curd. Great for presents

Method

Place the eggs and Chelsea Sugar in a large microwave proof bowl or jug. Whisk with a wire whisk, until well combined.

Add the butter, lemon juice and rind. Microwave on high for 8- 10 minutes, stirring every minute, until the mixture is smooth, thick and creamy.

Cool for 5 minutes then pour into warm clean jars. Seal when cold and store in the fridge. Keeps for up to 2 months.

Perfect on toast, ice cream or serve with lemon cakes or in tarts.

Serves 2 cups.