Not tried this yet but it sounds nice.
Finely grate the zest of 4 unwaxed lemons into a heatproof bowl. Juice the lemons and add the juice to the bowl. Beat 4 med eggs and add these. Add 120g butter and 450g caster sugar and sit bowl over pan of simmering water - making sure the base doesn't touch the water. Stir with a wooden spoon until thick - about 15 mins - the curd should coat the back of the spoon. Take care not to overheat or the eggs will start to scramble. Allow to cool, then transfer to jars, refrigerate and use within a week. Makes 2 jars about 800g. To make 1 jar, just halve the quantities.
Good luck...