I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof...honest!
When I make this, I also whip up a batch of ricotta pancakes. It's a wonderful change from pancake syrup.
You can use Eureka lemons, but I might suggest that you increase the sugar-- taste it! If you use Meyer lemons, they are the tastiest-- Myer's have a sweeter taste.
Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
There are a few ways I like to enjoy this wonderful curd-- gently heated
on ricotta pancakes...
This stores for about a week in a tight-fitting jar-- if it lasts that long! One of these days, I'm going to learn how to "can" food. Maybe this will work? Who knows...?
For some great tips on making Lemon Curd, from Fine Cooking (I found this link AFTER I posted my recipe, wouldn't you know it?) click here: "Lemon Curd tips"