November 16, 2016
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!
1Place 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.
2Add the butter, cubed.
3Place 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).
4Pour into sterilized jars, cover and keep in the fridge.
5This recipe makes two medium-sized jam jars of lemon honey.
3 size 7 eggs
rind and juice of 2 large lemons, preferably Lisbon rather than Meyer
125g butter, cut into cubes