lemon curd

3 eggs

1/4 cup raw honey

1/4 cup coconut oil

1/2 cup fresh squeezed lemon juice

1/2 vanilla bean, scraped

Whisk eggs and honey together in a medium saucepan. Heat over medium-low. Add coconut oil; whisk to combine. Whisk in lemon juice and add vanilla bean. Heat, stirring constantly, until the mixture thickens (about 5 to 10 minutes). Strain if desired. Cool and store in an air-tight container in the refrigerator for up to one week.