Lemon Curd with Raw Honey

1. Whisk the egg yolks in a small saucepan until combined. Stir in the lemon juice and zest.
2. Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon. 
3. Add the melted butter in after 5 minutes of cooking and whisk to fully incorporate.  
4. The curd takes about 10-12 mins to thicken. It’s ready when reduced by about half and the curd coats the back of a wooden spoon.
5. Once ready, remove from heat and let the lemon curd cool for 10 minutes before mixing in the raw honey. 
6. Once cooled, pour the lemon curd into a glass jar. Seal tightly and refrigerate.
7. After refrigerating, the curd should be set and the consistency of yogurt. 
8. This lemon curd will be less thick than traditional curd because honey is used instead of refined sugars. 

Notes/Tips

• Low heat and constant stirring are both very important. If the heat is too high, it will turn to scrambled eggs. Not stirring enough will create a cooked layer at the bottom. Constant stirring will create a smooth and velvety curd. 
• It's best to use organic unwaxed lemons because the zest is required for this recipe. Wash the lemons well in warm water before zesting.
  
• Lemon curd is not typically eaten on its own (unless you LOVE lemons) because it's tart and very rich. It's best to mix into other foods or use as a glaze.

Storage: Lemon curd should keep for up to two weeks in the refrigerator if stored in a covered jar.

Freezing: Freeze for up to three months, and thaw in the refrigerator.