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Cream the butter and honey until fluffy using a hand mixer.
Beat in the egg yolks and eggs gradually, then mix in the lemon zest and juice. The mixture might look curdled—this is fine.
Transfer the mixture to a saucepan. Over medium-low heat, stir constantly for 10-20 minutes until it starts to smooth out.
Increase heat slightly. Keep stirring until the curd thickens and coats the back of your spoon, right before boiling.
Remove from heat after about 15 seconds as it begins to boil. It’ll thicken as it cools.
Cool the curd, then place in an airtight container. Refrigerate for up to 1 week or freeze for up to 2 months.
Once your curd has cooled, you can make these easy womb puffs.
For the Tarts:
Preheat oven to 200 degrees C. Line a baking sheet with parchment paper
Cut the puff pastry into circles and then use a smaller cutter to score circles in the centre and gentle prick with a fork
Bake for 15 minutes, until puffed and golden brown.
Place on a wire cooling rack and allow to cool completely before filling.
Cut out the centers to make shells hollow
Fill with lemon curd and sprinkle with Chamomile, calling in the healing light of light and the rising sun.