After tweaking the original recipe a bit, here is my version. And the neat thing is that you can use limes, lemons, oranges or even grapefruit for a bit of variety from the same basic recipe. In fact, just made some lemon curd this morning, and pink grapefruit curd is just wonderful.
Homemade Citrus Curd
(yield 3 half-pint canning jars)
6 fresh eggs
1-1/2 cups sugar
1/2 cup fresh squeezed citrus juice (from approximately 6 limes, 3-4 lemons, 2 oranges, or 1/2 -1 grapefruit)
Zest from citrus fruit used above
1 stick ( 8T.) unsalted butter at room temperature, cut into 16 cubes
Set a glass bowl over a saucepan of boiling water. Whisk the eggs and sugar in the bowl, then when well blended add the citrus juice and zest.
(A few recipes I read mentioned needing a candy thermometer to be sure that the temperature doesn't go much over 175 degrees, which will curdle your curd. After trying this recipe a few times using a bowl set over the boiling water, my curd was done just under the 195 degree point, no curdling, so you can probably get away with not using a thermometer and just use the spoon test - see below for the correct consistency you want.)
Continue to cook, whisking constantly for a few minutes, until the mixture is warmed through. Whisk in the butter, a few cubes at a time, completely incorporating before adding more.
Continue to whisk, cooking until the curd thickens. This should happen right around 195 degrees on the candy thermometer.
Strain the curd through a fine mesh sifter, or leave the zest in if you wish, and pour through a funnel into sterilized half pint canning jars. Screw on the lids and refrigerate immediately.
The curd will keep for up to two weeks in the refrigerator, but I just dare you to try leaving it that long without eating it all!
Buying Source for Zesters and Juicers: