Orange Curd

Put egg yolks, honey, and orange juice into a small saucepan and whisk over low heat to dissolve the honey. Add butter and orange zest to the pot and stir until butter is melted.

Turn heat up just a bit to medium-low and stir the mixture constantly until it thickens. Watch it carefully. It will thicken up right before it boils and you don’t want to let it boil. This will curdle the eggs. You’ll know it’s done when it coats the back of a metal or wooden spoon.

Cool slightly then store in the fridge for up to 2 weeks.