Wednesday, March 11, 2009
Lemon honey, mmmmm
She made it from a recipe in this book. Let me recommend this book to you all, it is fantastic! And I'm not just saying that. Some of the recipes tended to be very similar to those in the older editions of the Edmonds cook books, but others are recipes that our mothers and grandmothers used to make.
Remember Ginger Gems? Neenish Tarts? How about Ginger Kisses or (OMG drooling here) Cinnamon Oysters!
However, not only does this book have all the old fashioned recipes, it also uses photos with lovely table linen, and nice china.
For those of you who are interested here is the recipe for Lemon Honey taken from:
Ladies, A Plate. Traditional home baking By Alexa Johnston
12 oz caster sugar
4 large eggs
1. Grate the zest from the lemons, avoiding the white pith, and squeeze the juice and strain it. Put the rind, juice, sugar and butter into the top of the double boiler or a mixing bowl. Make sure the water underneath is simmering. Stir with a wooden spoon until the butter melts and the sugar dissolves.
2. Beat the eggs in a small bowl until they are liquid. Pour a little of the hot mixture onto the eggs, stirring well, then pour it all back into the double boiler, or bowl and return to the heat.
3. Stir over still simmering water until the mixture thickens. This should take about 5 - 6 minutes. Don't let it boil, it will thicken slightly as it cools.
4. Pour Lemon Honey through a sieve and then carefully into heated jars. Cover.
5. Store in the fridge once it has cooled and eat within 2 weeks.
When I make it I make it in a saucepan, but you have to be very careful you don't burn the bottom of it.
This is nice used in Lemon Meringue pies or on a slice of fresh bread.