Wild Honey & Vanilla Bean Lemon Curd

• 5 whole Large Egg Yolks
• 1 whole Large Egg
• 2/3 cups Fresh Or Jarred Lemon Juice
• 2 whole Vanilla Bean Pods Scraped
• 1/3 cups Wild Flower Honey
• 4 Tablespoons European Butter (cut Into Small Pieces) Or 4 Tablespoons Of Coconut Oil
• 1 Tablespoon Finley Grated Lemon Zest

1. In a medium stainless steel bowl, whisk together the egg yolks, whole egg, lemon juice, vanilla beans (that have been scraped from pods), as well as the pods and the honey.
2. Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it becomes pale and thickened, between 7 and 10 minutes.
3. Remove the bowl from the heat and immediately pour through a fine strainer into a bowl to remove any lumps.
4. Then whisk in the butter and stir until it has melted.
5. Stir in the lemon zest, cover with wax paper, and let cool to room temperature.
6. Lemon curd will keep for about 7 days in the fridge.
7. Enjoy over waffles, angel food cake, fruit salads and more.

egg yolks, egg, lemon juice, vanilla bean pods, flower, european butter, lemon zest

Taken from tastykitchen.com/recipes/desserts/wild-honey-vanilla-bean-lemon-curd/ (may not work)