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Lemon Honey, and Lemon Tarts

A lovely, simple version - can also be used to replace lemon curd in a recipe. The lemon sings beautifully through the honey and the texture consists of a thick, runny honey. Wonderful added to meringue cases or tart shells as pictured below for a quick dessert, or smoothed over brioche or pancakes for a sweet brunch. It takes seconds to throw the ingredients together. The main time is spent on the slow stirring and thickening of the lemon honey - 10 to 15 mins. You use the whole egg in this recipe, therefore no need to take time separating the eggs and then having to cook another dish to use up the whites. This recipe is from my Granmary’s old recipe tin - Chelsey Davies.

Pictured: Lemon honey tarts, using Pampas Sweet Tart Pastry Cases

2 oz/60g butter
¾ cup sugar
3 tbsp lemon juice
1 tsp lemon rind
2 eggs

Place the butter, sugar, juice and rind in the top of a double boiler over hot water.
Beat the eggs and when the butte r is nearly melted, add the eggs – this is to ensure the lemon butter isn’t too hot to cook the eggs.
Cook gently, stirring all the time until the mixture thickens – this can take between 10 – 20 minutes.

Pour into clean, hot jars.

To make lemon honey tarts – line patty tins with flaky pastry, or buy ready-made tart shells as pictured, spoon lemon honey into the cases to about half full and bake at 180°C for 10 minutes – this is to set the lemon honey further otherwise it is very runny and difficult to eat.

Serve tarts with a good dollop of crème fraiche or sour cream.

Makes 1¼ cups or 12 tarts