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To recipe list
Lemon Honey
I know this doesn’t have gluten in it anyway, but this is a really good recipe that makes a lovely flavoured, good textured product, so here it is!
- 250g sugar
- 3 size 7 eggs
- rind and juice of 2 large lemons, preferably Lisbon rather than Meyer
- 125g butter, cut into cubes
Place the sugar, egg, lemon rind and juice in the top of a double boiler (or a heat-proof bowl which will sit over a saucepan of boiling water) and whick well to combine.
Add the butter, cubed.
Place the bowl or double boiler pan over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. (This only takes a few minutes).
Pour into sterilized jars, cover and keep in the fridge.
This recipe makes two medium-sized jam jars of lemon honey.
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