Which recipe for lemon curd would you use? The one that calls for a cup of lemon juice sounds like it might make your toes curl, but I don't know.

#1 Yield Makes 1 1/2 cups

3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

or

#2

For lemon curd

2 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

Do you have a better recipe? Thanks.

Lemon Curd:

Grated rind of 2 medium lemons*
1/2 cup lemon juice
2 cups sugar**
1 cup butter
4 eggs, well beaten
Combine lemon rind, lemon juice and sugar in top of double boiler. Add butter. Heat over boiling water, stirring, until butter is melted. Stir in eggs and continue cooking, stirring constantly, until mixture is thick enough to pile slightly, about 15 minutes. Cool thoroughly.

*Meyer lemons are larger than other lemons, so use your judgment.

**Since Meyer lemons are sweeter than others I reduce the sugar to 1-3/4 cups of sugar. I have also reduced the butter to 3/4 cup and added 1/4 tsp salt. So, again, use your judgment.

YIELD: Sufficient to fill 15 regular tart shells or 4 dozen miniature tart shells.

Lemon Butter  (Colleen’s)
 
4oz butter (NOT margarine)  
3/4 cup lemon juice  (about 3 lemons' worth)  
all the rind from the lemons, grated  
1 cup sugar (I use superfine)  
4-5 eggs, thoroughly beaten  
 
Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl.  Cook on high about 3 minutes, stirring halfway through.  Butter should be melted and sugar dissolved.  Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes.  Whisk after each burst.  Cool and pour into sterilised jars.  Cover immediately.  Store in refrigerator. 
Sneaky notes:  
If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender.  Then cut off the white pith with a paring knife.  Making sure there are no seeds, drop lemon flesh into blender.  Whizz it up until the rind is pulverised.  You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration.  You can double or triple the recipe, just use a bigger bowl and adjust the times.  
I also use the blender to whizz the eggs.  If they are not totally beaten, you can get little white strings from the egg white which don't look great.  
If you overcook it and it separates, beat up an extra egg.  Gradually mix separated (sounds much better than curdled, doesn't it?  ) mixture into egg.  Repeat if necessary.  

Annie

Lemon curd

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
1 stick cut into bits

Preparation
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

I will save all these ideas. Tonight I will go with an easy one! Figure it's one thing I can make in advance, but it's already nearly 9 pm. I guess I have the energy for this. I still have some cleaning as well as the cooking tomorrow.

You guys are the greatest. Thanks again.

There is a lot higher ratio of sugar than I've ever used in lemon curd and no zest so the sweetness may be overwhelming and the lemon flavor less deep. By volume, the ratio of sugar to lemon juice is 2.3 to 1. In the first recipe, it's 1.5 to 1. That's also about the ratio in a recipe I've used from Sol. In lindac's recipe it's 1:1 which is still probably not too tart.

Lemon Curd from Sol's Meringue Daisy's recipe:

Lemon Curd

4 large egg yolks
1/2 cup + 2 tablespoons sugar
3 fluid ounces lemon juice
4tbsp (2 oz) unsalted butter, softened
Pinch of salt
2 teaspoons grated lemon zest

In a heavy non-corrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. Don't allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator