Lemon honey spread
When the cooler weather brings a harvest of citrus and the lemon tree at home is chock full of juicy, yellow fruit, make yourself some beautiful homemade Lemon Honey.
Makes: 3 cups or 2-3 small jars
3/4 cup sugar
1 cup lemon juice (about 4-5 lemons)
2 eggs, beaten
1 teaspoon finely grated lemon zest
- Melt the butter in the microwave, in the top of a double boiler or in a small heatproof bowl set over a saucepan of simmering water. Add sugar and lemon juice, stirring until the sugar is dissolved.
- Add beaten eggs and lemon zest. Place the mixture over boiling water and cook, stirring constantly until mixture thickens (about 15 minutes). Pour into hot, clean, dry jars. Cover with preserve covers or the lid of the jar.
Left in the fridge, Lemon Honey will keep for a month.
Lemon Honey is perfect on crackers, pikelets, pancakes, fresh bread or toast. Also a wonderful addition to antipasto platters. A true kiwiana treat.