This recipe was an absolute delight to discover in an old Women’s Institute recipe book. For a start, the use of honey instead of refined sugar is so much better for you, and it increases the keeping properties immensely. The original recipe claimed that it would keep a year.
I used the cheapest, runny honey to see how much the flavour of the honey impacted on the final result, and it’s not overly intrusive – just a gentle hint at the end.
The real beauty of this recipe is how you can tweak both the honey and the accompanying fruit to give an almost limitless variety – Lime Tree Honey and limes, Orange Blossom Honey and oranges are just a couple of suggestions that sprung into my mind. Update: I have now tried both these flavour combinations, and can honestly say, hand on heart, that they are two of the most sublime-tasting citrus curds I have EVER tasted.
This recipe will make double the quantity of honey, so you’ll need just one extra jar in addition to your jar of honey. Wash both jars and lids and put them into a cold oven. Turn the oven on to 100°C, 80°C Fan until dry and hot.
As for the instructions, they couldn’t be easier. The original recipe contained just one line of instruction, but I’ve managed to pad that out to four!
340g jar of runny honey
2 large eggs
1 large yolk
zest and juice of 1 lemon
juice of 1 extra lemon
45g clarified butter
- Put all of the ingredients into a small pan and whisk together over a low heat until thickened.
- Pour into the clean, warm jars and seal.
- Set aside to cool.
- Use as any other curd – the original recipe recommends it as a filling for little tarts.
 Don’t be too precious about being exact – I only specify 340ml because that’s how much honey was in the jar that I used. 300ml-ish is fine.