This is a breakfast staple at my parents' house, so I've grown up eating it, but this very batch that I'm sharing with you here is the FIRST time in 42 years of living that I finally got around to making myself. And it was super easy, and very fast. I think zesting the lemons took 1/3 of the total time.
(Additional thoughts: Whenever zest is called for, I think it's good to use organic citrus, since you don't want to zest the rind that's covered in pesticides. Secondly, the lemon curd will keep for about a week in the fridge, so if you can't go through 2 jars in one week, halve the recipe, and use 2 eggs instead of 3, to ensure that you still get adequate thickening.)
2 lemons, juiced, and zested into respective bowls
3/4 cups granulated sugar
3/4 stick butter
Begin by washing and zesting the lemons with a fine zesting grater.
Whisk together eggs and sugar in a small pot, until well mixed. Add lemon juice and whisk again until quite emulsified. Place the small pot in larger, water-filled skillet, and bring the water to a boil, and then reduce the heat.
And there you have it. Easy-peasy, lemon-squeezy.