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Whisk the honey, eggs, egg yolks, and lemon zest in a bowl until smooth and velvety.
Heat the lemon juice in a small saucepan over medium heat until it just begins to bubble at the edges. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, and then continue whisking until smooth.
Transfer the mixture to the empty saucepan. Cook over medium heat, stirring constantly, about 5 minutes, until thick enough to coat a spoon. Turn off the heat, and stir in cold butter until fully incorporated. Strain the curd through a fine-mesh sieve. Refrigerate until cold, and store up to 5 days.