Lemon Honey (makes 2 jars)
75g butter or margarine
½ cup lemon juice
2 tbsps cornflour
¾ cup water
1¼ cups sugar 1 tbsp grated lemon rind
2 eggs
Combine butter, sugar, juice and rind in a large microwave-safe bowl.
Cook uncovered on high 1-2 minutes, stirring after 1 minute.
Beat together cornflour and eggs. Gradually beat in the water and whisk this mixture into the lemon and sugar mixture.
Cook uncovered on high 8-10 minutes, stirring every 3 minutes.
Pour into jars and seal. Makes two jars.
Tip: Can be used in pastry cases for small lemon tarts.