Ingredients 2 (about 200 g) lemons 150 g white sugar 120 g honey
Wipe lemon with a cleaning sponge.
Cut lemon into quarters and remove pulp.
Cut lemon pulp into small pieces and marinate them with sugar for 1 hour.
Cut lemon zest into wedges, put in a saucepan and cover with water to boil for 2 minutes, then collect lemon wedges and drain water. Then put lemon slices in a saucepan, add water to a boil, repeat previous steps 3 times, rinse lemon slices with water, squeeze them dry and put them in a bowl for later use. (This step is for removing bitterness of lemon peel)
Pour pickled lemon pulp and lemon zest into a saucepan and boil. After boiling over medium heat, cook over low heat for 15 minutes, then fry over high heat until thickened, turn off heat and wait for it to cool. They are poured into honey and stirred into a honey-lemon sauce, (be sure to let lemon cool before pouring into honey, otherwise temperature will be too high to destroy nutritional value of honey)
Place in an airtight container and refrigerate the next day.