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Recipe for :

Easy Lemon Crème with Honey

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

Refreshing and easy to make, this is especially nice for spring or summer. Be sure to use untreated lemons.


150 ml. lemon juice (or lime or 50 - 50 blend)
grated peel of two lemons
200 g. sugar
1 T. honey
3 eggs
2 T. corn flour (corn starch)
500 ml. water

  • Whisk the eggs with the lemon juice, sugar and grated peel (or use an immersion wand) until the mass is smooth and frothy. Pour into a heavy sauce pan. Add the honey.

  • Make a paste of the corn flour with a little cold water and stir into the lemon-egg mixture. Stir constantly over medium heat and bring to a simmer. Allow to bubble a moment, while stirring constantly.

  • Remove from heat immediately and allow to cool several minutes before pouring into four heat proof dessert bowls. When the dessert is room temperature, place in the refrigerator to chill.

  • Garnish with grated chocolate or a wafer thin piece of chocolate placed in the middle with a leaf or two of mint or fresh basil. I also like this garnished with a thin spiral of honey drizzled over the top and serve.

  • If you do not like lemon and chocolate flavours together, wafer rolls filled with vanilla creme are also very tasty.


For another version of this, decrease the sugar to 175 g. and increase the honey to 3 - 4 tablespoons (depends on sourness of mixture-taste and adjust).

Serves 4

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb