Strain the orange juice to remove any pith and flesh. Combine orange juice, butter, lime juice, honey and salt in a ceramic or glass bowl and place over a simmering saucepan of hot water. Once the mixture is melted together add the eggs one at a time whisking until smooth. Mix with a wooden spoon until the mixture thickly coats the back of the spoon. This took about 10 minutes of patiently stirring so the mixture doesn't curdle. Pour into a jar and cool, the curd will thicken as it cools. Keep in the fridge and use within 1 month.