Zest and juice the lemons.

In a heatproof bowl, add the honey and lemon zest.

In a second bowl whisk together the eggs and lemon juice.

Pour the eggs and lemon juice over the honey and lemon zest.

Chop up the butter into small pieces and add to the bowl.

Place the bowl over a saucepan of barely simmering water and stir frequently for about 20 mins until the mixture thickens enough to coat the back of a spoon.

Fill a clean jar with the lemon curd and allow to cool.