2 c. all-purpose flour
1/4 c. very finely chopped pecans
2 c. milk
4 lg. eggs
1/4 tsp. salt
2 tsp. finely grated lemon rind

LEMON HONEY BUTTER:

1/4 lb. (1 stick) butter, at room temp.
2 tbsp. honey
2 tbsp. lemon juice
2 tbsp. finely grated lemon rind

In a mixing bowl, mix flour, pecans, milk, eggs, salt and 2 teaspoons lemon rind until well blended. Batter may be slightly lumpy.

May be refrigerated up to 2 days.

Make lemon honey butter: Beat butter until smooth. Add honey, lemon juice and 2 tablespoons lemon rind and mix until well blended. Serve at room temperature.

Butter may be refrigerated for 4 days.

May be frozen.

Before serving, heavily butter twelve 6 ounce custard cups, popover pans, or heavy 2 1/4 inch muffin tins. Fill 2/3 full of batter.

May sit at room temperature for 2 hours. Preheat oven to 425 degrees. Bake popovers for 30 to 35 minutes or until puffed and browned. Serve immediately with lemon honey butter. Makes 12 popovers.