I used an adjusted version of the recipe from this book:
the peel and juice of 4-5 lemons (ab. 1c)
4 eggs, beaten
1/2 c cold butter, in cubes (I substituted some with coconut oil)
sugar - the original recipe says 2c, I actually used ab. 3/4c brown sugar with a bit of extra honey added
Use a smaller pan which will fit into a bigger pan. Combine all the ingredients in it, place it into the bigger pan and fill the bigger pan with water, bring it (gently) to a simmer and keep stirring your curd ingredients (if you let the water boil too vigorously it will make the egg coagulate and that's not what you wish). Cook and stir until thickened, then pour into sterilised jars. You'll get about as much lemon curd as shown in the top picture. It doesn't keep very long so it has little sense to make more than that. Enjoy!