| | Lemon Honey 4 large eggs
2 egg yolks
2 cups of sugar
1 tablespoon of grated lemon rind
1/2 cup of lemon juice
1/4 cup of butter |
|
Combine all of the ingredients in a heavy saucepan, cook over low heat, stirring constantly, 10 minutes or until it has thickened. Let it cool. Serve over Hazelnut Scones. |
