Lemon Curd with Honey

Whisk the honey and egg yolks in a small saucepan until combined. Stir in the lemon juice and zest.

Cook over low heat until it starts to thicken, stirring constantly with a whisk. This should take between 10-15 minutes. It’s ready when reduced by about half and coats the back of a spoon. If you have a thermometer, your curd will be ready when it is between 170 and 180 degrees.

Take mixture off the heat and add the butter. Whisk until butter is melted.

Run curd through a fine mesh sieve to get out any lumps. Pour into jar and let cool before storing in the fridge. The final product should be a pudding like texture.