First things first: get those lemons ready. You’ll need to zest and juice them. The zest adds a bright, citrusy note, but if you’re aiming for a smoother compote, feel free to skip this step. Just focus on squeezing out the juice.

Now that your lemons are prepped, it’s time to make the base of your compote. In a small saucepan, combine the fresh lemon juice, sugar, and honey. Stir the mixture constantly over medium heat until the sugar is fully dissolved. Be sure to keep an eye on it to prevent it from boiling too vigorously.

Dissolve your cornstarch in 4 tablespoons of water in a separate bowl. When the sugar has dissolved and the mixture starts to simmer, gently add the cornstarch mixture while stirring steadily. This will help thicken the compote.

For a creamier, smoother compote, add a tablespoon of butter to the mixture. Mix it in thoroughly until it’s completely melted and well blended.

When your compote thickens to the desired consistency, usually in about 5–8 minutes, take it off the heat and allow it to cool for a bit. It will continue to thicken as it cools, so don’t be concerned if it looks slightly runny initially.