By Chelsea SugarMake two lemons go a long way with this honey lemon recipe.2 servings
Prep time 10 mins
Cooking time 8 mins
1 1/2 cups Chelsea White Sugar
100g butter, cut into little pieces
grated rind and juice of 2 lemons
Place the eggs and Chelsea Sugar in a large microwave proof bowl or jug. Whisk with a wire whisk, until well combined. Add the butter, lemon juice and rind. Microwave on high for 8- 10 minutes, stirring every minute, until the mixture is smooth, thick and creamy.
Cool for 5 minutes then pour into warm clean jars. Seal when cold and store in the fridge. Keeps for up to 2 months.
Perfect on toast, ice cream or serve with lemon cakes or in tarts.
Tip: To make passionfruit honey, replace the lemon measure above with 1/4 cup passionfruit pulp and the grated rind and juice of 1 lemon. Follow the same instructions.
Serves 2 cups.