about 1 cup
Set a cast iron grill pan over high heat until very hot, about 3 to 5 minutes, then add lemon halves flesh side down and sear undisturbed for 1 to 3 minutes or until charred. Allow lemon to cool completely before juicing.
In a blender or food processor combine lemon juice, zest, honey, white wine vinegar, and fresh thyme and blend until thoroughly combined.
With the blender or food processor running, slowly add olive oil drop by drop and then continuously in a steady stream until emulsified. Season to taste with salt and pepper and serve immediately. Will keep covered in refrigerator for up to 3 days.