• Steep fresh thyme sprigs in cream (in fridge) for at least 4 hours, preferably overnight.

Make curd:

• Combine lemon juice, zests, and butter in sauce pan over medium low heat until butter is melted. Add remaining ingredients, whisking briskly to incorporate.
• Continue heating, stirring regularly, for 10-15 minutes. Do not allow to boil (you don’t want to scramble the eggs).
• When mixture is towards the end of this time, stir constantly until thick enough to coat the back of a spoon (makes a very definitive *plop* when falling back into pot).
• Strain into a glass container, cover, and chill in fridge.

Prepare tart shells:

• Preheat oven to 350F. Place tart pans on a larger baking sheet for ease of movement.
• Combine all ingredients in a medium bowl (or the pot you melted the butter in), stirring with a fork until fully incorporated. This will be more like a crumbly paste than a dough.
• Using your fingers, press mixture into tart pans until about ¼” thick all around (error on the side of thicker). Prick the bottoms with a fork several times.
• Bake for 15-20 minutes (depending on size of the tarts) until just starting to turn golden. Remove and allow to cool in the pans.

Make the cream:

• Strain the thyme from the cream using a fine mesh sieve or cheese cloth. Press to express all the flavor from the thyme.
• Whip cream to soft peaks by whatever your preferred methodology – as previously mentioned, I like to do so manually.
• Add honey and granulated sugar, continue beating until cream is stiff (but not butter).
• Fold in lemon curd using gentle, repetitive, round motions until completely combined. Chill until shells are cool and ready.
• Unmold shells, pressing up from the removable base and very gently handle by the sides while removing said base.
• Place shells on a tray or flat plate that can fit in the fridge. Fill to just level (maybe a little over for smaller tarts) with the top edge of the crust.
• Drizzle/pipe/dollop a small amount of lemon curd (1-2 tsp) on the tops in a decorative manner – I like the non-uniform look.
• Place the fridge for 1-2 hours (depending on size) before attempting to cut or photograph. Garnish with a sprinkle of thyme leaves just before serving.