Zest the lemons. You may need 2 or 3-4 if you're using Meyer lemons. Squeeze the juice, measure ½ cup and set it aside.
Whisk the eggs in a medium saucepan with a heavy bottom. Whisk in the honey and lemon zest.
Set over low - medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don't despair--If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later. Be patient. This takes a while, up to 6-10 minutes.
Stir in the lemon juice and the coconut oil or butter, one tablespoon at a time. Keep stirring to prevent it from scorching on the bottom. Continue to cook and stir until the mixture has thickened and is just beginning to bubble. You'll think it will never happen . . . but it will. Don't let it boil.
Remove from heat and strain through a sieve. Don't skip this step. You'll be surprised at the solids that remain in the sieve. You'll be straining out the lemon zest and any bits of egg that may have cooked.
If you're not using it right away, pour it into glass jars, let it cool on the counter then store it in the refrigerator. It will thicken as it cools.
Notes
Lemon curd will keep in the fridge for up to a week.Freeze it in airtight containers for up to 3 months.