• Preheat oven to 350 Deg F. Prepare donut pans by brushing the wells with melted coconut oil
• In a small bowl mix and rub together the lemon and sugar with your fingers making sure it is well combined. This brings out the scent of the lemon even more. Pour this to a larger bowl and add in the flour, baking powder and salt and whisk together.
• In a smaller bowl whisk the eggs then add in the honey and whisk until well combined. Add in the coconut milk and oil, lemon juice and vanilla extract and mix well. Pour this mixture into the flour mixture and stir with a spatula until just combined.
• Transfer to a pastry bag or a plastic baggie with one corner cut and pipe into the wells of the donut pan, filling each about halfway. Bake for 8-10 minutes, until the donut springs back when lightly pressed. Do not over bake.
• Let cool in pan for 2 minutes then remove to a wire cooling rack to cool completely before icing.

To make the icing

• Mix together the powdered sugar and coconut milk, if its too thick to stir add in a little more coconut milk, a teaspoon at a time. You still want it pretty thick before adding in the curd and honey. Add in the curd and 2 tablespoon of the honey, stir and check for a thick but runny consistency when a spoon is dipped into it. Dip the doughnuts into the icing. Let it sit for a minute then drizzle a little honey over the top. Serve immediately