Lemon honey in the city

Living in a big city naturally means you do not have an acre of land. We are lucky in that we have a courtyard, and it gets sun in the summer. You have heard me wax lyrical about basil pesto before. Well now it is the turn of some humble lemons. One of our first purchases was a lemon and lime tree – a graft obviously, though we only seem to get lemons. I had visions of limes for gin and tonic in the summer when we bought the tree! The last batch of lemons ended up as frozen lemon juice thanks to the mother-out-of-law. For some unknown reason I have always wanted to have a go at making Lemon Honey (which is known as lemon butter in the Australian vernacular as I found out) and for some random reason this late batch of lemons (code for I thought I had better take them off the tree as spring was here!) inspired me. While I was tempted to give them the same fate as their predecessors I went to every kiwi’s cooking bible (theĀ Edmonds Cook Book) and the making of lemon honey appeared reasonably straightforward. What was quirky was a couple of day’s later I picked up the October Child magazine (a great freebie) and in there was an article on their tried and true cookbooks and there first was the good old Edmonds cook book. I could not have agreed more that day, fresh from my successful foray. And it made me smile, especially when we think of modern cook books full of fabulous colour photos – this cook book is the original real deal, the entire recipe for the the lemon honey stretches to about two centimetres, and there are four other recipes sharing the page. You know what though – the lemon honey turned out just so. I am even giving the small jar to a friend, not that she knows it yet, but she thought my first jam attempt was more than ok, so I am willing to risk her opinion again! If you have some lemons going spare, can I suggest a batch of lemon honey…