The 'Sure to Rise' Cookery Book
Lemon Honey (For Sponges or Tarts)
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.