Did you have to sieve it for eggy bits, or did it come out smooth?
My lemon curd recipe is very similar, but leaves me with a sink full of dirty dishes!
ANo eggy bits. One bowl! One whisk! 5 minutes and perfect!
Oooh, I have to do lemon curd for next week, going to try it!
My Grandma gave me a recipe for micro lemon curd/butter years ago - it really is fairly fail proof - one time I even cooked the egg to much by accident without stirring properly - I simply strained it through a fine sieve and continued cooking it. You never would have even been able tell that it had happened as it still cooked up perfectly.
I think because the egg is mixed with the sugar and butter and then heated, there won't be cooked egg bits. I remember Rose Beranbaum talking about this on her blog, but I can't find it.
anyway, it's in the fridge, it's beautiful and i'm so pleased.