Thursday, September 1, 2011
We have been having a lemon honey craze lately. The children are enjoying it on their sandwiches for lunch everyday and sometimes for toast at breakfast. I have the best recipe in the world, handed down from my grandmother and it never fails.
Nana Spencer's Lemon Honey
1 pound sugar (500gms)
1/2 pound butter (250gms)
4 or 5 eggs
4 or 5 lemons
Sterilize jars in the oven at about 100-120 degC for about 20 minutes. Take out of oven and cool a little before filling.
Grate two of the lemons lightly, just the yellow part. Squeeze juice.
In a bowl beat eggs, add sugar, butter chopped up into small pieces and lemon juice and rind. Put bowl over a pot of boiling water. Stir frequently until mixture thickens - about 20 minutes.
Pour into jars and allow it to cool a little before placing into the fridge.
Note: the lemon honey continues to set when in the fridge overnight.