Overview
- Time: Preparation - 10 mins + Cooking - 10 mins + Resting - 2 hours
- Difficulty: Easy
- Makes: 6 lemon halves
- Recommended product: Pure bee honey Lune de Miel®
Method
- Cut the lemons in half lengthways and carefully scoop out the flesh with a spoon, taking care not to pierce the skin.
- Pop the skins in the fridge.
- Squeeze the pulp and strain it to obtain about 120–150ml of juice.
- In a saucepan, whisk together the eggs and the honey, then add the lemon juice and cornflour.
- Heat gently, stirring constantly, until the mixture thickens (8 to 10 minutes).
- Remove the pan from the heat. Cut the butter into small pieces and add it to the pan, stirring until the mixture is smooth.
- Leave to cool for 10 minutes, then fill the lemon skins with the mixture. Chill in the fridge for at least 2 hours to allow the curd to set.
- Before serving, top with a little lemon zest.
Tips & Variations
For an even smoother texture, strain the curd before filling the lemon skins. You could also give the recipe a twist by adding a dash of lime juice or a thin layer of lightly browned meringue for a more indulgent version.
Ingredients
- 3 unwaxed, untreated yellow lemons
- 3 eggs
- 80g Pure bee honey Lune de Miel®
- 60g of unsalted butter
- 1 level teaspoon of cornflour