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Lemon Honey in Microwave

December 22, 2017 | Filed under Extras

From Rosalyn

IMPORTANT: This is a very old recipe, when microwaves had a top temp of just 600 watts, you will need to adjust the microwave power to 600W before cooking or cook for a shorter time.


4 Eggs (Size 7)
450g Sugar
125g Margarine (can be made with butter)
Juice of 4 large Lemons
Rind of 6 large Lemons
2 Rounded Tablespoons Cornflour
2 Rounded Tablespoons Plain Custard Powder (not vanilla flavored)


  1. Peel the lemons with a potato peeler, ensuring not to peel off too much pith (the white part underneath the yellow, as this will make the lemon honey bitter)
  2. Place the lemon juice, sugar and lemon rind into a blender and process on high for approx 1 minute, you want the lemon rind as fine as possible.
  3. Pour the contents of the blender into a 2 litre microwave safe jug, add the margarine or butter and cook at 600W for 3 minutes, stir, then cook for a further 3 minutes at 600W.  You don’t need to cover the bowl.
  4. Allow the lemon mixture to cool for about 10 minutes. If you whisk in the egg mixture too soon, you will end up with lemon scrambled eggs.
  5. In a separate bowl add the eggs, cornflour and custard powder and whisk together until all of the lumps have completely dissolved (a stick blender is better for this).
  6. Whisk the egg/cornflour mixture into the lemon/butter mixture until thoroughly combined. Cook at 600W power at 30 second intervals, stirring between each interval, until the lemon honey is slightly thicker than custard, takes about 2½ to 3 minutes. The lemon honey will get thicker as it cools.
  7. Pour into sterilized jars, with lids, seal, allow to cool, then store in the refrigerator.

Makes approx. 2 Litres (5 x 340 ml jars).


  1. General rule of thumb, the more yellow-skinned your lemons are, the better this recipe will turn out.
  2. A “rounded tablespoon” is slightly raised above the rim, not flat across the top of the spoon and not heaped either.
  3. To sterilize jars you can wither put them in the oven at 100 degreesC or carefully and slowly (So they don’t break with the heat of the water) fill them with boiling water


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