Fool-Proof Perfect Lemon Curd

I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof...honest! When I make this, I also whip up a batch of ricotta pancakes. It's a wonderful change from pancake syrup. You can use Eureka lemons, but I might suggest that you increase the sugar-- taste it! Meyer lemons, are the tastiest because they have a sweeter taste. NOTE: This recipe uses the whole egg, which makes this an easy way to make lemon curd. I have a different curd recipe, using only yolks, so that I can use the whites to make meringue. Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.