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alessia - 2012-10-01 10:58:00

I store mine for up to four weeks in the fridge...If it lasts that long :0) I believe it can also be frozen too. Mouth-watering as I type!

carpman - 2012-10-01 11:01:00

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alessia - 2012-10-01 12:20:00

My recipe only makes one jar at a time and that lasts me about 4 weeks. If I was making more I would freeze the rest so that it didn't get wasted, just to be sure.

sarahb5 - 2012-10-01 17:46:00

Sarah -- care to share your recipe?

olwen - 2012-10-01 18:00:00

olwen wrote:

Sarah -- care to share your recipe?

Sure - it's a microwave one that I got off here and fat free too:

2 eggs
1 egg yolk
1/2 cup caster sugar
Juice and grated rind of 2 or 3 large lemons

Whisk the egg and yolk together. Add the rest of the ingredients. Whisk again. Microwave in 30 second bursts until thickened and pour into a sterile jar. Place the lid on top but don't screw down until it's cooled then refrigerate.

sarahb5 - 2012-10-01 19:03:00

sarahb5 wrote:

Sure - it's a microwave one that I got off here and fat free too:

2 eggs
1 egg yolk
1/2 cup caster sugar
Juice and grated rind of 2 or 3 large lemons

Whisk the egg and yolk together. Add the rest of the ingredients. Whisk again. Microwave in 30 second bursts until thickened and pour into a sterile jar. Place the lid on top but don't screw down until it's cooled then refrigerate.

I made this last night and it was very nice,
Thanks

sandhu - 2013-08-28 19:59:00

sandhu wrote:

I made this last night and it was very nice,
Thanks

Thanks - I will be making more at the weekend as my lemon tree has been very productive this year. They don't look good but they make fantastic lemon honey.

sarahb5 - 2013-08-28 20:22:00

I have been making lots of this...do you think it would store for longer if you put it in jars with heat sealed lids..ie like small preserving jars? My lemon tree has gone mental this year and is just dropping tons of fruit that I want to use!!

mrsrickp - 2013-08-29 13:11:00

sarahb5 wrote:

Sure - it's a microwave one that I got off here and fat free too:

2 eggs
1 egg yolk
1/2 cup caster sugar
Juice and grated rind of 2 or 3 large lemons

Whisk the egg and yolk together. Add the rest of the ingredients. Whisk again. Microwave in 30 second bursts until thickened and pour into a sterile jar. Place the lid on top but don't screw down until it's cooled then refrigerate.

Glad you're enjoying the recipe I posted. : ) I often double it and freeze some.

kaddiew - 2013-08-29 14:27:00

Just found this thread and the recipe sounds yum !
Kaddiew - does it seperate or change texture when frozen?
I have loads of lemons at the mo so would be great to freeze some.
Thanks :-)

jallen2 - 2013-08-29 14:34:00

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cookessentials - 2013-08-29 14:35:00

kaddiew wrote:

Glad you're enjoying the recipe I posted. : ) I often double it and freeze some.

I make this all the time, use half and freeze half. It does not change texture when thawed.

nfh1 - 2013-08-29 14:40:00

Thank you nfh1.
For those that like lemon honey and have extra lemons I thought you might enjoy this recipe. There is no base, but I still find it delicious !

Microwave lemon meringue
In a bowl mix
1/3 cup cornflour
1/2 cup sugar
1/2 cup water
5 Tbs lemon juice
grated lemon zest from one lemon.
75 gm butter (I used less butter)

(Will need but don't add yet).
3 eggs separated (or use 2 if eggs are big.)
Another 1/2 cup sugar.

To make the custard, microwave everything in the bowl (except egg yolks) for about 2 - 4 mins stirring every min until thick . Allow to cool while making meringue.

Make the meringue by beating the egg whites while slowly adding in the 1/2 cup sugar.

Beat the custard and add in yolks while beating. (Use the egg beaters after making the meringue)

Pile meringue on top of custard and microwave for about 2- minutes.

Can go into oven to crisp up if wanted.

jallen2 - 2013-08-29 15:43:00

jallen2 wrote:

Just found this thread and the recipe sounds yum !
Kaddiew - does it seperate or change texture when frozen?
I have loads of lemons at the mo so would be great to freeze some.
Thanks :-)

As nfh1 says, it doesn't alter the texture at all. I'm actually eating a little straight from the freezer atm. : )

kaddiew - 2013-08-29 16:22:00

jallen2 wrote:

Thank you nfh1.
For those that like lemon honey and have extra lemons I thought you might enjoy this recipe. There is no base, but I still find it delicious !

Microwave lemon meringue
In a bowl mix
1/3 cup cornflour
1/2 cup sugar
1/2 cup water
5 Tbs lemon juice
grated lemon zest from one lemon.
75 gm butter (I used less butter)

(Will need but don't add yet).
3 eggs separated (or use 2 if eggs are big.)
Another 1/2 cup sugar.

To make the custard, microwave everything in the bowl (except egg yolks) for about 2 - 4 mins stirring every min until thick . Allow to cool while making meringue.

Make the meringue by beating the egg whites while slowly adding in the 1/2 cup sugar.

Beat the custard and add in yolks while beating. (Use the egg beaters after making the meringue)

Pile meringue on top of custard and microwave for about 2- minutes.

Can go into oven to crisp up if wanted.

I like the look of that - cheers!

kaddiew - 2013-08-29 16:23:00

jallen2 wrote:

Thank you nfh1.
For those that like lemon honey and have extra lemons I thought you might enjoy this recipe. There is no base, but I still find it delicious !

Microwave lemon meringue
In a bowl mix
1/3 cup cornflour
1/2 cup sugar
1/2 cup water
5 Tbs lemon juice
grated lemon zest from one lemon.
75 gm butter (I used less butter)

(Will need but don't add yet).
3 eggs separated (or use 2 if eggs are big.)
Another 1/2 cup sugar.

To make the custard, microwave everything in the bowl (except egg yolks) for about 2 - 4 mins stirring every min until thick . Allow to cool while making meringue.

Make the meringue by beating the egg whites while slowly adding in the 1/2 cup sugar.

Beat the custard and add in yolks while beating. (Use the egg beaters after making the meringue)

Pile meringue on top of custard and microwave for about 2- minutes.

Can go into oven to crisp up if wanted.

Thats exactly what I was looking for last weekend - excellent timing, will definitely give it a try

sarahb5 - 2013-08-29 19:24:00

Wish I had read this earlier ...I made Lemon Honey today ...with loads of butter in it ...it's lovely but I would rather make this recipe without the added fat ...NEXT time I will :-)

ljayl - 2013-08-29 19:26:00

Thanks for the recipe...off to make some right now :)

onyx-1 - 2013-08-29 19:37:00

ljayl wrote:

Wish I had read this earlier ...I made Lemon Honey today ...with loads of butter in it ...it's lovely but I would rather make this recipe without the added fat ...NEXT time I will :-)

The butterless one tastes rich, thick and creamy and I can't imagine ever making one with butter again. : )

kaddiew - 2013-08-29 21:11:00

Your a star for sharing the recipe. Its lovely and as said above no need for the butter and you wouldnt even know its not used!!
Thanks again....off to *borrow* some more lemons from the neighbours tree ;)

onyx-1 - 2013-08-30 05:53:00

kaddiew wrote:

The butterless one tastes rich, thick and creamy and I can't imagine ever making one with butter again. : )

We are currently in rented accomodation whilst our house is being repaired and have no microwave. I like the look of this recipe and would like to make it but would it work using double boiler method rather than microwave? Where we are there are lemon trees groaning with fruit and nobody is picking any. I think I will give it a go anyway as cold here today so perfect cooking day.

suzanna - 2013-08-30 08:28:00

suzanna wrote:

We are currently in rented accomodation whilst our house is being repaired and have no microwave. I like the look of this recipe and would like to make it but would it work using double boiler method rather than microwave? Where we are there are lemon trees groaning with fruit and nobody is picking any. I think I will give it a go anyway as cold here today so perfect cooking day.

I've not tried it that way myself as it's only 2 or 3 mins in the microwave - but worth giving it a go, since the single recipe doesn't have large ingredient quantities. If that worked, you could then make it in bulk. I'd be keen to know how it turns out - might even try it myself today. : )

Edited by kaddiew at 9:46 am, Fri 30 Aug

kaddiew - 2013-08-30 09:44:00

suzanna wrote:

We are currently in rented accomodation whilst our house is being repaired and have no microwave. I like the look of this recipe and would like to make it but would it work using double boiler method rather than microwave? Where we are there are lemon trees groaning with fruit and nobody is picking any. I think I will give it a go anyway as cold here today so perfect cooking day.

Can confirm it works just as well on the stove top. I just couldnt resist having a play with my new induction hob!!! :) Just made straight in pot without double boiler method, but i guess either way would work. Hope that helps

onyx-1 - 2013-08-30 20:40:00

im so into lemon curd and omg anything lemon...will be going to get lemons of the cousins tree this weekend

motorbo - 2013-08-30 20:50:00

jallen2 wrote:

Thank you nfh1.
For those that like lemon honey and have extra lemons I thought you might enjoy this recipe. There is no base, but I still find it delicious !

Microwave lemon meringue
In a bowl mix

1/3 cup cornflour
1/2 cup sugar
1/2 cup water
5 Tbs lemon juice
grated lemon zest from one lemon.
75 gm butter (I used less butter)

(Will need but don't add yet).
3 eggs separated (or use 2 if eggs are big.)
Another 1/2 cup sugar.

To make the custard, microwave everything in the bowl (except egg yolks) for about 2 - 4 mins stirring every min until thick . Allow to cool while making meringue.

Make the meringue by beating the egg whites while slowly adding in the 1/2 cup sugar.

Beat the custard and add in yolks while beating. (Use the egg beaters after making the meringue)

Pile meringue on top of custard and microwave for about 2- minutes.

Can go into oven to crisp up if wanted.

Always seem to have trouble with meringue being nice and crispy so what temperature and for how long would you put in oven for ?

penny123 - 2013-08-31 12:23:00

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cookessentials - 2013-08-31 12:32:00

oh im also a big ginger fan, habit I got off my mum I love to eat crystallised ginger as lollies lol

I was thinking last night....could you use a different sugar or a sugar replacement such as stevia?

motorbo - 2013-08-31 14:28:00

motorbo wrote:

oh im also a big ginger fan, habit I got off my mum I love to eat crystallised ginger as lollies lol

I was thinking last night....could you use a different sugar or a sugar replacement such as stevia?

I was thinking exactly the same in regards to stevia. Would be really interested if someones keen to give it a go otherwise i will test next week sometime after ive been shopping!

onyx-1 - 2013-08-31 16:19:00

cookessentials wrote:

It is one of my favourites. You can do a lemon and lime butter ( or curd) and an orange and passionfruit one as well which is delicious. I also have a recipe for a lemon and ginger one, a passionfruit and lemon and a citrus which has orange lemon and lime.

Lemon and ginger sounds yum

sarahb5 - 2013-08-31 16:20:00

I just know if I make it I will eat and eat it ha ha, so sugar free would be better for me

onyx-1 wrote:

I was thinking exactly the same in regards to stevia. Would be really interested if someones keen to give it a go otherwise i will test next week sometime after ive been shopping!

motorbo - 2013-08-31 17:16:00

I've only used stevia once - in baking - and found the recommended 1:1 ratio substitution way too sweet, so I used only half the amount, and the result was sweet enough. For lemon honey (which I prefer with less sugar than any recipe states anyway) I'd proceed with caution with stevia.

kaddiew - 2013-08-31 18:39:00

So no actual honey in lemon honey?

echoriath - 2013-08-31 18:51:00

echoriath wrote:

So no actual honey in lemon honey?

No - can also be referred to as lemon curd

sarahb5 - 2013-08-31 18:55:00

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cookessentials - 2013-08-31 18:57:00

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elliehen - 2013-08-31 19:43:00

echoriath wrote:

So no actual honey in lemon honey?

I had a workmate once ask me how the bees got the lemon into the lemon honey! My mother always called it 'lemon honey' and so that's what it's called in my family.

allspices - 2013-09-01 14:13:00

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cookessentials - 2013-09-02 10:40:00

cookessentials wrote:

Lemon Ginger Butter

6 egg yolks
3/4 cup caster sugar
1 tsp grated lemon rind
1 cup lemon juice
1.5 tsp ground ginger
1/4 cup glace ginger, finely chopped
180g butter, chopped.

Combine egg yolks and sugar in top half of double boiler or a heatproof bowl, stir in rind, juice, gingers and butter. Stir over simmering water until mixture thickly coats the back of a wooden spoon. Pour into hot, sterilised jars; seal when cold. Makes about 2 cups.

OOOHH wish I hadn't seen this.

kaddiew - 2013-09-02 11:08:00

elliehen wrote:

No kiwis in kiwifruit either ;-)

There had better be real puppies in puppy soup, or I am going to write to my MP!!

echoriath - 2013-09-02 12:34:00

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cookessentials - 2013-09-02 12:52:00

This message was deleted.

cookessentials - 2013-09-02 14:03:00

I haven't tried this yet.

Microwave Orange Curd (from taste.com)

4 eggs, at room temperature
2 egg yolks, at room temperature
170g (3/4 cup) caster sugar
2 tsp finely grated orange rind
185ml (3/4 cup) fresh orange juice
125g butter, chilled, cubed

Combine the eggs, egg yolks, sugar and orange rind in a 2L (8 cup) capacity microwave-safe jug or bowl. Gradually add orange juice, whisking constantly with a balloon whisk until combined. Add the butter and stir to combine.

Place jug or bowl on a microwave-safe rack or upturned microwave-safe plate and cook, uncovered, on Medium/500watts/50%, stirring every minute, for 7-10 minutes or until curd is thick enough to coat a metal spoon. Strain through a fine sieve into sterilised jars (see note) and seal immediately. Set aside for 2 hours to cool completely. Label, date and store until ready to use

Edited by kaddiew at 2:58 pm, Mon 2 Sep

kaddiew - 2013-09-02 14:57:00

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cookessentials - 2013-09-03 10:58:00

You can also give real honey a citrus zing by zesting your favourite citrus fruit and putting it in honey. Probably best stored in the fridge, though it does not last very long in our house: too tasty! A teaspoon of cinnamon is another nice addition to a 500 gram pottle.

Edited by echoriath at 12:10 pm, Tue 3 Sep

echoriath - 2013-09-03 12:09:00

If you don't want to freeze the lemon honey, you can always freeze the lemon juice and zest in small containers and make it fresh whenever you want it. I do that for lemon delicious pudding too.

anna95 - 2013-09-03 12:41:00

I find freezing it works really well. It's always on hand, doesn't alter its structure at all and doesn't freeze hard.The exact amount you need can be scooped out and used immediately.

kaddiew - 2013-09-03 12:49:00

Wonder if you could just use oranges in the microwave lemon honey recipe instead of lemons...might have to give it a try at some stage!

onyx-1 - 2013-09-03 13:38:00

onyx-1 wrote:

Wonder if you could just use oranges in the microwave lemon honey recipe instead of lemons...might have to give it a try at some stage!

You can, but I find the result for me doesn't have enough citrus kick. I'd add at least a dash of lemon.

kaddiew - 2013-09-03 14:32:00

onyx-1 wrote:

Wonder if you could just use oranges in the microwave lemon honey recipe instead of lemons...might have to give it a try at some stage!

Have just tried it with one large tart tangelo plus lemon, and it's worked well.

kaddiew - 2013-09-03 15:41:00