Add the Egg (4) and Honey (1/2 cup) to a medium saucepan and whisk until well combined.
Add the Meyer Lemon Juice (3/4 cup), Lemon (to taste) and whisk to combine.
Heat mixture over medium heat, whisking constantly for about 8 to 10 minutes, ensuring the mixture does not boil, adjusting heat if necessary.
The curd is done when it has thickened enough that it will coat the back of a spoon. Once it has reached this point add the Butter (6 tablespoon) and stir until melted.
Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, using a spoon or spatula to coax it all through the mesh.
Transfer the strained curd into glass jars and allow to cool completely before storing in the refrigerator.