This is a healthy version of a recipe we adapted from Ina Garten. We use honey instead of the sugar to make it healthier, and to make it thick enough, we add 4 teaspoons of arrowroot powder to the sauce before it begins to thicken.


3-4 lemons (depending on the size)
3/4 cup sugar (we use honey or agave nectar)
1 stick butter
4 large eggs
1/2 – 3/4 cup lemon juice from the lemons
1/8 teaspoon salt
4 teaspoons arrowroot powder (optional – use only if you are using honey or agave nectar instead of sugar)


Grate the lemon peel off of the lemons, being careful to avoid the white pith. Set the lemons aside and put the peel in a small bowl. Add the sugar or honey and mix together.

In a mixing bowl, cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time and mixing well in between each one, the lemons and the salt. Mix until combined.

Pour the mixture into a saucepan and cook over the lowest heat setting on your stove, stirring constantly for about 2 minutes, or until mixture is almost hot. If you are using the honey or agave nectar, whisk in the arrowroot powder at this point. Continue stirring every 30 seconds for about 8 more minutes, or until the mixture starts to thicken (it should thicken at about 170 degrees F.).

As soon as the mixture has thickened, remove it from the heat. Chill.