Combine the honey and ghee in a large bowl and beat with a mixer for about 2 to 3 minutes.
½ cup raw honey, 5 tbsp. of ghee
Add the 2 eggs and the 2 egg yolks, one at a time, while beating.
2 eggs, 2 egg yolks
Add the lemon juice and mix for another minute. At this point, the mixture should look curdled (although it really isn’t).
⅔ cup fresh lemon juice
Cook the lemon mixture in a saucepan over medium-low heat until it gets smooth and creamy.
Increase the heat to medium and cook, stirring almost constantly, until the mixture thickens (about 15 minutes).
Try a taste of the curd, and stir in the lemon zest if you’d prefer it a little tangier.
1 tsp. lemon zest
Transfer the curd to a bowl, cover the surface with plastic wrap, and refrigerate until the curd is cold and thick.