Lemon Honey Butter


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  • 8 oz. sugar
  • 2 oz. butter
  • 2 lemons
  • 2 eggs


  • In a double boiler, melt butter and mix in sugar. Combine strained juice from lemons to lightly beaten eggs; add to butter and sugar. Cook slowly, but do not boil. The rind may be added, but only grate the yellow part. Delicious on muffins or biscuits.