I had been wanting to make lemon honey. I never have...until now. (Why i have these brilliant ideas when i am super busy i do not know.) One of the tiny church run op shops we go to has jams and preserves and Jed was excited to get some lemon honey. But...this old gentleman got to the shelf just seconds before him (Jed had been polite and had waited for him to go first) and cleaned out the whole supply of lemon honey. Jed was NOT impressed. The old fulla was not going to reliquish one pot of his lemon honey stash, not even for a cute little dude. I do believe Jed may have muttered 'grumpy old dude' under his breath. Or not.
So...after a quick chat about elderly folks and the necessity of being polite even in the face of grumpsters...off home to make lemon honey we went!
Super fast to make and yum on toast (a weekend brunch treat) or in pastry cases for little lemon tarts.
I used the recipe out of New Zealand's most famous cookbook. The Edmonds Cookbook.
Here it is:
50 g butter
3/4 cup sugar
3/4 cup sugar
2 eggs, beaten
1 tsp lemon zest - finely grated
1 cup lemon juice
Melt the butter in the top of a bain-marie / double boiler
Stir in the sugar and lemon juice until sugar is dissolved.
Add eggs and lemon rind.
Place over boiling water and cook, stirring all the time until the mixture thickens.
Pour into sterilised jars.
Makes about 2 x 250 ml jars.