Zest and juice the lemons (you should have about ½ cup of juice). Set aside.
Whisk the eggs for 1 minute, then whisk in the sugar, honey, and lemon zest. Pour the mixture into a heavy-bottomed saucepan and set on low to medium-low heat. Whisk constantly over heat until the mixture thickens slightly. Add in the lemon juice and butter 1 Tbsp at a time. Continue to cook and stir together and allow the mixture to continue to thicken. Do not let the mixture boil. Keep an eye on the heat and lower it if needed.
Remove from heat and strain through a mesh sieve. Store in glass jars and cover with plastic wrap directly over the curd’s top. Cool in the refrigerator.