In top of double boiler, whisk eggs and sugar to blend. Add lemon juice, butter and Boyajian Lemon Oil. Set pan over simmering water (pan should not touch water). Whisk until mixture thickens to a pudding consistency, about 4 minutes. Remove from over water and cool. Press plastic wrap directly onto surface of curd; refrigerate until well chilled.
Serve with scones, fresh berries, or as a filling for layer cakes.