Lemon Curd Tart
|Butter||3 Tablespoon, softened|
|Honey||1⁄4 Cup (4 tbs)|
|Eggs||2 Large, lightly beaten|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2|
|Whole wheat pastry crust||1 , cooled|
|Mint sprigs/Small edible flowers like pansies/nasturtium||3 (For Garnish)|
Blend the butter and the honey in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water).
When well combined, mix in the eggs, stirring constantly.
Add the lemon juice and rind.
Continue stirring until the custard thickens and coats the back of a wooden spoon.
Fill the crust with the lemon curd and garnish with a sprig of mint or flowers.
Set aside until the curd is set.
Tastes best when served at room temperature.