Making Lemon Honey

 

It is many years since I last made a batch of Lemon Honey, but we have so many lemons on our tree that I thought I would give it a go again.  It took me about 45 minutes from start to finish.

It is a fairly straight-forward recipe, although care has to be taken that the mixture is never allowed to boil.

Beat up five eggs and set them aside.

Take two clean lemons and grate the rind/zest off them.  Set aside.

Juice 1-2 lemons, enough to give ¼ cup juice, and set aside.

Cut 200g unsalted butter into pieces and melt in a saucepan over a low to medium heat.

Add 300g castor sugar (I blend normal white sugar to make this), one third at a time, stirring each time to incorporate it.

Then stir reasonably vigorously, and most of the butter will mix into the sugar.  Remember to not let the mixture boil at all.

Remove the saucepan from the heat and stir in the lemon juice.

Add the beaten eggs, stirring continuously while doing so.  There will likely be a lot of froth on top of the mixture.

Return the saucepan to the heat and stir constantly until the mixture begins to thicken.

Remove from heat and stir in the lemon zest.

Keep stirring as the mixture cools and the last of the egg froth will blend in.

Pour the Lemon Honey into clean warm jars.  It will thicken a little more as it cools.  Seal the jars when cold and keep stored in the fridge.

My recipe made 2½ 300g jars.

Use spread on bread, scones etc., or poured over icecream or into tart cases.  It is quite sweet and rather more-ish (if you like lemon, which I do).

It never lasts very long with me around!

Margaret xx