I REALLY miss lemon honey so when I found lemons cheap at the supermarket I had to try out making it vegan style. Since making it I've eaten far too much, it goes great on toast and in yoghurt and I think it'd make an excellent cheesecake topping too.
Zest and juice of 4 lemons
500gms sugar (2 cups)
75gms oil (1/3 cup?)
2 Tbsp cornflour
Mix together, bring to a boil in a large saucepan and boil for 1-2 mins, pour into hot jars, lid, and store in the fridge once cold.