Put the autumn olives through a food mill to remove the pulp and juice from the seeds.
Combing lemon juice, sugar, butter, eggs, autumn olive pulp, and lemon zest in the top part of a double boiler.
Cook over medium-low heat for about 10 minutes, whisking constantly to prevent the eggs from cooking, until mixture starts to thicken and bubbles form.
REmove saucepan from heat and cool for 5 minutes. Transfer curd to a mason jar or bowl and cover with a lid. Cool overnight or at least 5 hours before using, preferably. It will thicken more as it cools.
