So here's a simple recipe I recommend to transform eggs into a delicious, fruity curd, courtesy Hugh Fearnley-Whittingstall in the Guardian. The one below uses seasonal Seville oranges but these could easily be substituted by an equivalent amount of lemon juice, from say, four large lemons.
The big problem with curd is... the curdling of the eggs (the clue is in the name). I followed instructions and whisked the curd mixture in a pot of simmering water with no mishaps. But you are allowed to cheat by adding two teaspoons of corn flour to the butter and sugar mixture, before you whisk in the eggs.
Although the sugar thermometer was useful, I found noting the viscosity of the curd was just as good a guide; as ever the coating of the wooden spoon never seems to happen for me. And finally, some recipes sieve the whole mixture into the jars but I go along with Hugh's reciple and rather like retaining the little bits of zest. (You can probably spot them in the photo below.)
As the recipe says, the curd will keep in the fridge for three to four weeks, although I have read elsewhere, you can extend that to six weeks. That's still quite a lot to eat! I found the recipe made enough for two large (454g) jars, but you could easily make one large and two small to give away to your friendly neighbours.