honey lemon curd

1 Over medium low heat in a saucepan add lemon juice, zest and honey
2 Stir and heat until the honey is fully dissolved and incorporated into the lemon juice
3 In a separate bowl whisk your two eggs together well
4 Slowly drizzle the lemon honey mixture from the saucepan into the bowl while whisking all together
5 Whisk for about a minute
6 Then using a fine mesh strainer, strain the mixture back into the saucepan
7 Continue to constantly whisk and heat until it starts to thicken, about 5-7 minutes
8 As soon as it starts to simmer / bubble you know you've done it long enough
9 Add your vanilla, give it a quick stir and take it off the heat
10 Pour into a glass jar, cover, put into the fridge and you're done
11 Wait for it to cool and it should be all set in just a couple of hours.