In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, honey and lemon juice until blended.

Cook, stirring constantly to prevent from curdling, until the mixture becomes thick, about 10 minutes. Remove from heat and immediately pour through a fine mesh strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Let cool.

The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to 2 weeks.