Whisk together eggs, egg yolks, lemon juice, salt, and honey in a large stainless steel bowl, or double boiler.
Place over boiling water and cook, stirring occasionally until mixture thicken and coats the back of a spoon.
Remove from heat and whisk in ghee or coconut oil, whisking until thoroughly melted and mixture is smooth.
Pour lemon curd into a sealed container and place in the refrigerator until thoroughly chilled.
Notes
This paleo version is based on my Homemade Lemon Curd. I used 1/3 cup of raw honey in place of the 2/3 cups of sugar, so it’s not quite as sweet but the texture and thickness came out perfect.
I used ghee to replace the butter, but cut the amount down a bit to compensate for using less sweetener. I filled the measuring cup, but didn’t level it off for a “slightly rounded” 1/3 cup.
Feel free to substitute coconut oil for the ghee if you prefer.