Recipe adapted from Against All Grain. Makes enough to fill 6 meringue shells, plus a little bit left over.
Combine the honey, lemon zest, lemon juice, egg yolks, and salt in a medium saucepan and whisk to combine.
Stir constantly over medium heat until mixture has thickened.
Strain through a fine sieve into a bowl.
Add the butter and stir until melted.
Refrigerate and serve chilled.
Lemon Curd https://traditionalcookingschool.com/food-preparation/recipes/strawberry-meringue-shells-with-lemon-curd/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Strawberry+Meringue+Shells+with+Lemon+Curd