First, make the curd: Bring water to a boil in a medium saucepan. In a heat-proof bowl that will fit inside the top of the saucepan, combine lemon juice, lemon zest, vanilla, eggs, and sugar. Whisk until incorporated. Place bowl atop saucepan, making sure the simmering water doesn’t touch the bowl. Whisk continuously until the mixture thickens, about 5-10 minutes (mine took closer to 10).

Remove from heat, and transfer to a blender. With the blender on low, add the chunks of butter, blending each until the mixture is smooth. When finished, empty curd into a bowl and cover its surface with plastic wrap. Let chill at least 3 hours.

Then, make the cake: Preheat oven to 375º. Grease and flour a muffin tin that makes 12 muffins.In a large bowl, combine wet ingredients with cornstarch and whisk until fully incorporated. Add sugar, and mix again. In a separate bowl, whisk, flour, salt, and baking powder. Using a beater on low, gradually add dry to wet ingredients. Fill batter just about halfway on each muffin.

Bake 15-20 minutes, checking at 10, until a toothpick comes out clean.

While the cake cools, make the whipped cream: Using an electric mixer on high, whip cream and honey until soft peaks form, about 2-3 minutes. Set aside in refrigerator.

Assemble the mini cakes!: (I’ve always wanted to say that.) Once your little muffins cool, cut off the tops—you can eat them as pre-dessert snacks, or you can do something else clever with them (show me on Instagram, if you do!). Slather the top of each mini cake with lemon curd, then top that with whipped cream. Add a sliver of fresh citrus (I removed the peel and casings on the tangelo I used).

Enjoy!