1 cup honey
4 large egg yolks
Finely grated rind and juice of 4 lemons
125g butter cut into cubes
Place all ingredients into top section of double saucepan and stir constantly with a wooden spoon, over gently simmering water for 45-50 minutes.
Pour mixture into a hot sterilized jar, seal and allow to cool, then refrigerate until needed for spreading on freshly buttered bread, scones, pastry or tarts.
DATE: November 1994
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