Mix together the eggs, honey, lemon juice and lemon zest in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe.
Cook the lemon curd over medium-low heat, stirring constantly, until it thickens. This takes about (about 5-10 minutes). It's ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
Notes
IMPORTANT: Strain the curd with a sieve and then let it cool completely. If you don't strain it you will find cooked egg bits and it will not be smooth. Store in an airtight container in the refrigerator for up to one week