Roll lemons on the counter, cut, and squeeze juice into a bowl. Remove seeds but keep pulp.

Add Dijon mustard, honey, garlic, salt, and black pepper to the lemon juice. Whisk until combined.

Slowly drizzle in olive oil while whisking continuously until the dressing emulsifies.

Add lemon zest if using and whisk again.

Adjust consistency with a small amount of water if needed.

Taste and adjust salt, sweetness, or acidity as needed.

Let the dressing rest for 5 minutes before serving.

Store in a sealed container in the refrigerator and shake before use.