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.