• 3 Tbsp. butter, softened
• 1/4 C. honey
• 2 large eggs, lightly beaten
• 1/4 C. fresh lemon juice (seeds removed)
• Grated rind of 2 lemons
• Whole Wheat Pastry Crust - cooled (recipe below)
• Mint spring or small edible flowers (nasturtiums or pansies) 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.

Yield: 4 Servings.