3 lemons
1 cup honey Ingredients4 eggs
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.


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