Spread this over your morning toast or let it drip over your vanilla ice cream. Either way, this stuff is incredible enough to eat straight from the jar! (Recipe originally adapted from "Green Market Baking Book" by Laura C. Martin and Fine Cooking Magazine.)
In a medium glass (heat-proof) bowl, cream the butter and honey with a hand mixer until fluffy.
Beat in the eggs slowly.
Add the juice and place the bowl over a pan of lightly simmering water.
Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened, about 5 to 7 minutes. Do not boil. To test, dip the wooden spoon into the curd and draw a line on the back with your finger. If it leaves a clear path on the spoon, immediately remove the bowl from heat and stir in the zest.
Pour the curd into a glass jar(s) and let it cool completely. The curd will thicken and set as it cools.
Store the curd in the refrigerator.
Note: This recipe has not been tested for canning.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.