Lemon curd doesn't have to be filled with more sugar than all the other ingredients combined. It can still be creamy and tart and delicious without making you feel like you ate rocks. This recipe uses honey instead of sugar, and only a little bit, to provide a nice balance of sweet and tart without being heavy. —Alexandra | Occasionally Eggs
Whisk the honey and egg yolks in a small saucepan until combined and lightened in colour. Add the lemon juice and zest. Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon. Add the butter and cook for another minute or so until it's thick and the butter has been incorporated. Pour it into a small jar or container with a lid and refrigerate. It'll keep for about a week in the fridge.