150g honey or maple syrup (I used honey)
100g lactofree spread
Zest of 1 lemon
Juice of 4 lemons
Melt the butter and honey together in a saucepan. Then take off of the heat to cool down so that you don't scramble your eggs.
Zest one of the lemons, then juice 4 Davina says you need about 100ml but I didn't measure mine out (might be why it's a little runny!)
Lightly beat your eggs.
Add everything to the honey/butter mix, return to the heat and stir continuously.
Keep sitting. The mixture will suddenly thicken and coat the back of a metal spoon.
Pass the mixture through a sieve to catch any zest or eggy bits.
Put in a sterilised jar and enjoy.
I know what I'll be having for breakfast and lunch for a while!
I have linked this post to #FoodPornThursdays
and to FreeFromFridays