2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon butter, softened
7 tablespoons honey
1/2 tablespoon instant lemon zest
2 teaspoons vanilla extract
1 1/2 cups white sugar
4 egg yolks, beaten
1 teaspoon lemon zest
In a large saucepan, mix the honey, oil, butter, honey, lemon zest and vanilla extract. Bring to a boil. Boil for 2 minutes. Reduce heat, and simmer for 1 minute. Remove from heat and pour into a large bowl. Store in airtight glass containers or in refrigerator.