In a heavy saucepan over a medium burner, whisk together the eggs, egg yolks, and the melted honey until well combined. (Make sure the honey is not too hot or it will cook the eggs.)
Add the melted coconut oil, lemon juice, salt, and zest, and whisk until well combined. (Make sure the coconut oil is not too hot or it will cook the eggs.)
Whisk constantly for about 5 minutes. The mixture will begin to lightly simmer and thicken.
Use a spatula to scrape the curd into a sieve over a bowl.
Use the spatula to push the curd through the sieve. You will have lots of solid bits left in the sieve.
Whisk vanilla extract into the strained curd.
Cool, and then cover and refrigerate. The curd will continue to thicken as it cools.
If the curd is too tart, add additional honey to taste.
Covered lemon curd will keep for about a week in the refrigerator.