Warm Honey Lemon Curd over Strawberries

  • Yield: 4 servings


4large eggs
1/2cup sugar, preferably organic washed cane sugar
5tablespoons freshly squeezed lemon juice
1/4cup honey
1 1/2teaspoons grated lemon zest
1pinch fine sea salt
6tablespoons unsalted butter, cut into pieces
1pint strawberries, hulled and quartered


  1. In a heavy, medium-sized saucepan over low heat, whisk together the eggs, sugar, lemon juice, honey, lemon zest, and salt and bring to a simmer, stirring constantly.
  2. Add the butter and continue to cook, stirring, until the lemon curd is thick enough to coat the back of a wooden spoon, about 5 minutes.
  3. Strain the lemon curd through a sieve and serve warm over the strawberries.

Reprinted with permission from the publisher, Harper Collins, from Fresh Food Fast by Peter Berley. Copyright 2013.