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The 'Sure to Rise' Cookery Book

Lemon Honey (For Sponges or Tarts)

page 42

Lemon Honey (For Sponges or Tarts).

  • 1 ℔. sugar
  • Rind and juice of 4 lemons
  • 4 ozs. butter
  • 4  eggs

Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold.