Okay, I have to say a few words! The CEO at my job has lemon trees at his house and every year he brings in bags and bags full of gorgeous juicy lemons. They are huge, nearly the size of a grapefruit. I saw this recipe on Pinterest made by Urban Poser: Wild Honey [affiliate link] and Vanilla [affiliate link] Bean Lemon Curd. I don't know that I've ever had lemon curd, but this looked so delicious. Since I had everything on hand, I decided I had to make this recipe and try it. I did replace the sugar with two more tablespoons of honey, and added 1/4 teaspoon sea salt [affiliate link]. I will definitely make this recipe again. I also think this would make a sensational Lemon Meringue Pie and I would love to try this recipe using orange juice, and lime juice.

Since this recipe is no longer available at the blogger's site, I am going to share my own version with the changes I mentioned above.

Lemon Curd
5 large egg yolks + 1 large egg
2/3 c. fresh lemon juice
1 T. finely grated lemon zest
7 T. honey
4 T. butter
1/4 t. sea salt
1 or 2 Vanilla Bean Pods split and scraped

Place egg yolks, egg, lemon juice, vanilla caviar and honey into a thick bottomed medium pan.

Whisk together and turn heat to medium. Whisk constantly until curd reaches 170°F or just begins to boil.

Whisk in the butter. Stir in the lemon zest and allow to cool to room temperature.

Refrigerate.

Eat like pudding, or you can also try slathering this on muffins or bread.

The original recipe was originally located at: http://urbanposer.blogspot.com/2011/05/wild-honey-vanilla-bean-lemon-curd.html. At her new blog site, it is not found. As of 8/15/16, it can still accessed at the Internet Archive here: https://web.archive.org/web/20150228092402/http://urbanposer.blogspot.com/2011/05/wild-honey-vanilla-bean-lemon-curd.html