Place butter and honey in a mixing bowl.
Using a mixer cream butter and honey mixture until fluffy.
Continue beating and add eggs one by one, mixing completely in between.
Add lemon juice and zest beating until all ingredients are combined. Your mixture may appear curdled at this point. Don't worry it's perfectly normal and it will become smooth when you cook it.
Pour the mixture into a medium non- reactive saucepan.
Heat over medium heat, stirring constantly.
Continue cooking until mixture thickens and begins to pull from the edges of the saucepan.
Increase heat stirring constantly and continue cooking until mixture begins to bubble lightly, just before reaching the boiling point. Cook another 20 to 30 seconds and remove from heat.
Allow to cool before pouring into glass jars.