Microwave Lemon Honey

11:30 am on 29 July 2013


  • 4 eggs
  • 1 cup sugar
  • 50 g butter
  • 1 cup lemon juice
  • 1 tablespoon lemon zest


Place eggs and sugar into a bowl and beat well. Add butter, lemon juice and zest and mix well. Microwave in 2–3 minute bursts, stirring after each, until creamy and cooked. Pour into jars. Store in the fridge and use within a couple of weeks.

From Nine To Noon

Find a Recipe

or browse by title