Ingredients
4 tbsp honey
4 tbsp butter / coconut oil
4 eggs
1/2 cup lemon juice
zest of 1 lemon
4 tbsp honey
4 tbsp butter / coconut oil
4 eggs
1/2 cup lemon juice
zest of 1 lemon
Gently heat the honey and butter / oil in a saucepan until just melted. Allow to cool, then add the egg, lemon juice and lemon zest and whisk until well combined. Return to a gentle heat and whisk until the curd becomes thick. Transfer to a jar and allow to cool. Store in a fridge - it will keep for at least a week. Enjoy spread on toast, pancakes, as an ice-cream topping, mixed into natural yoghurt etc
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