Pure and bright in flavor, this is a great lemon curd recipe that doesn't require a lot of refrigerator time to set up.
As mentioned above, you may want to run the lemon curd through a regular sieve strainer after it's cooked, before refrigerating. The curd will be velvety smooth if you do this but it's not absolutely necessary. If you see a lot of tiny white clumps resulting from the eggs cooking a little more hard then straining will eliminate the egg particles.