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.