Remove zest from lemons with a grater and place zest and honey in a food processor. Process until smooth. Add liquid coconut oil and process. Add eggs one at a time, processing before adding each egg. Finally, add lemon juice and salt and process. Transfer mixture to a sauce pan and cook over low heat, stirring constantly until thickened - about 10-15 minutes. Allow to cool completely and store in the refrigerator until ready to use. Can be served as a filling in paleo cakes, or as a topping with fresh berries.