Working my way through the citrus of the season, here's a recipe for lemon honey. Sometimes people call this stuff lemon curd, but that's now how we refer to it at our house. It's very popular as a topping for toast, and as a filling in small tarts with a dollop of meringue on top. Mostly it's eaten right off a sneaky finger that has been jammed into the jar of goopy goodness. Any way you take it, if you like lemons, you'll love lemon honey.
4 large lemons
125 grams of butter
2 cups of sugar
This recipe needs to be made in a bowl over a saucepan of boiling water.
Zest and juice the 4 lemons, add them to the bowl over the boiling water, along with the butter and sugar. As soon as the butter has melted into the mixture, and before it gets too hot, beat the 4 eggs and add them to the lemony/buttery/sugary mixture.
Stirring all the time, the mixture will begin to thicken. When it's nice and thick, pour the mixture into hot, sterilised jars and seal.