Lemon Honey

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.