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Lemon Honey

If you are on a tight budget this is something that would never be on your shopping list; it's just so expensive to buy, however when lemons are in season it's cheap to make and a favourite with kids.

The ingredients to make lemon

The ingredients to make lemon honey - this is all you need.

Because it's easy to make, why not get the kids to make it? It really is that easy.

If you thought the stuff in the supermarket was nice, wait until you try your own!
It really is bursting with lemon flavour and doesn't taste at all artificial plus this recipe is fool proof. It's not too fussy when it comes to measurements so it's a perfect activity for bored kids on a holiday or wet weekend.

Lemon honey is also surprisingly versitile to have in the fridge. Check out the gourmet sugestions and the end of the recipe.


Lemon honey is made in a double boiler to allow the egg to thicken without curdling. To make 2 large 600gm jam jars, you'll need:

  • 4 lemons with good clean skins.

  • 2 cups of white sugar

  • 125 grams of butter

  • 4 eggs.

  • Three glass jars with airtight sealable lids (I prefer metal lid old jam jars).

Double boiler

The double boiler I used - that's about as high tech as it gets!.


  1. The first step - Making the Lemon Zest - Wash the lemons and dry them. Using a grater, grate off the yellow outer peel. Do not grate the white pith underneath, it will add a bitter taste to your Lemon Honey. The grater shown above has a coarse (cheese grater) side, a medium side and a fine side (for nutmeg and hard dry parmesan cheese). The medium side is best for grating the lemon rind. The lemon aroma is an aromatic oil which is concentrated just beneath the skin. Adding this to the mixture imparts a strong natural lemon flavour without making it too sour.

  2. Set up a double boiler by adding a smaller pot inside a larger one, filled with water that is simmering and melt the butter (as shown above).

  3. Squeeze the juice from the four lemons and sieve out any pips.

  4. Wash three 600ml jam jars in hot water and place in a warm oven to dry. We want these to be hot when we add the lemon honey to prevent cracking the glass jars. You will probably only need two. The third is there for any left over.

  5. Stir in the sugar and add the lemon juice. Continue stirring until all the sugar is dissolved.

  6. Beat the eggs until fluffy

  7. Squeeze the juice from the four lemons and sieve out any pips.

  8. Add the beaten egg and stir the mixture until the egg froth vanishes and the mixture thickens (takes about 10 to 20 minutes).

  9. Pour the lemon honey into the jars and cap while still hot, to get a vacuum seal. When cold, store in the fridge.

The lemon honey starts to thicken.

The foam will gradually disappear and the mixture will slowly thicken.

This is a great exercise to teach children patience - get them to stir the mixture. It seems to take ages and they will moan about the time but when it's finished, they'll be the family heroes for making something that tastes so good.

Grating the rind of a lemon to make lemon zest

Lemon zest
The essential oil that gives lemons their pleasant smell, is concentrated just below the skin of the lemon. Grating this off, (leaving the bitter white pith behind) and freezing it will give you a year round supply of natural lemon essence all year round. Lime and oranges can be treated the same way.

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Bar - Gold bar with Granny Smith Apple

Serving Suggestions

Try fresh buttered scones with lemon honey. Instead of buttering a scone, put a little lemon honey and fresh whipped cream. An awesome taste sensation. In our restaurant we used to serve devonshire scones done both ways, fresh whipped cream with rasperry jam on some and lemon honey with whipped cream on others, in winter. It made us a very popular place for morning teas and brought in an income while we were doing the preparation for main meals. It meant the wages were already paid before we served dinner.

Two 600gm jars of Lemon Honey

A single batch makes two and a bit jars (even with the kids sampling it along the way!).

A novel dessert - Put a layer of lemon honey between pancakes and form a stack of about five pancakes high. Cut the stack into 4 and serve with plain ice cream and a slice of lemon to garnish. A great and filling dessert for a children's party, that won't break the bank.

As a filling - Use lemon honey as a filling for tarts, lemon merangue pavlova and warmed in the microwave, as a topping for ice cream.

Bar - Gold bar with Granny Smith Apple

Basket of Fresh herbs

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