LEMON CURD
3 Tbsp. plus 1 1/2 tsp. sugar
3 Tbsp. fresh lemon juice
4 1/2 tsp. butter
1 egg, lightly beaten
1 tsp. grated lemon peel
In a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
HTH! 
We use this one all the time. It is from the Strawberry Creek Inn in Idyllwild, Ca.
Lemon Curd
(featured on Inn Cuisine, recipe from the Strawberry Creek Inn B&B)
1 cup PLUS 3 tablespoons granulated sugar (8 ounces by weight)
1/2 cup freshly squeezed lemon juice (zest lemons first and reserve, about 3 medium lemons)
3 large eggs
3 large egg yolks (reserve whites for another use if desired)
1 tablespoon lemon zest (or the amount of zest you get from the lemons needed for juice)
5 & 1/2 ounces unsalted butter, cut into 1/4-inch cubes
Whisk all ingredients together in a metal or glass bowl; place bowl over a pot of water to create a double boiler (water should not be high enough to touch the bottom of the bowl when inserted). Bring water to a boil then reduce heat immediately to low, stirring often with a wooden spoon. Continue cooking and stirring until mixture begins to thicken. Remove bowl from heat, lay a sheet of plastic wrap over the curd so it has contact across the entire surface; place in the refrigerator to chill.
Yield 4 cups
lmnissen- I have used it many times as a filling for WASC and it tastes delicious!
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