Lemon Curd

It's easy and yummy. This curd is slightly less tart than my usual (more sugar sugar, less citrus juice here). I made this as lime curd for a coconut cake (also on this site). Consistency was perfectly spreadable without being runny and worked well making a couple days before. I did not notice any eggy bits, but opted to take the extra step to strain just in case, also I prefer to skip the zest when filling a cake. Almost exactly enough for my 2 layers of filling in a three layer, 8 inch coconut cake.