Find a saucepan that is the right size for putting a large heat proof bowl into (or rather, on top of). Put an inch or two of water in the pan, and bring to the simmer over a gentle heat
Zest your Lemons and then juice them into the aforementioned large heat proof bowl
Add the Sugar and the Olive Oil to the Lemon in the bowl
Put the bowl into the saucepan (actually on the top of the saucepan), making sure that the bottom of the bowl doesn’t touch the simmering water… Over a gentle heat, give the mixture a little whisk every so often, until the Sugar melts into the Olive Oil
While this is happening, lightly beat together the eggs before adding them to the large Lemon-ey bowl
Cook the mixture over a very gentle heat for 10 minutes or so… you’ll see (and feel) the mixture getting thicker and more unctuous. Nigel says it will be heavy on the spoon when done (and you’ll taste when the consistency is right)
After 10 – 15 mins, take the Lemon Curd off the heat and leave to cool down, stirring occasionally
Try to make sure you and any co-residents in the kitchen don’t eat all the Lemon Curd before you get to use it with something like toast or meringue or pastry…
[This recipe came from the Observer Food Monthly, from Nigel Slater, whose recipe I have slightly adapted by swapping Butter for Olive Oil. I hope he doesn’t mind!]