From my momma, Susan Shaw:
Hi, all you who have requested this recipe! Originally this comes from a little old cookbook called,”Make Your Own Merry Christmas” by Anne Wertsner, 1946-47. My preference is for more lemon juice and less sugar. So I have adapted it. I use organic lemons, especially since the peel is used. It is sprightly and mouth watering on toast, as a cake filling, etc~! It is, of course, lovely with scones at tea!!! Please pass it on to anyone who would like it! (The original recipe uses 4 eggs, 2 cups sugar and 3 lemons, including grated peel.)
Lemon Butter~
Beat 12 eggs with about 3 cups sugar.
Sugar might be reduced even more, but I have some concern it could get a bit eggy, which it is not!
Prepare 12 nice lemons: With a potato or vegetable peeler, peel the outer layer of lemon peel off and ‘grind’ up finely. This works in a food processor with a sharp blade, a spice/coffee grinder, or a blender. In the blender~you might find it helps to add a little juice once the peel is coarsely chopped, if it stops going round the blender jar. Roll the lemons with a bit of pressure to help them release all the juice and then juice them.
Add the juice and the fine ***peel to the egg/sugar mixture in a medium/large bowl, over a pan of boiling water, as in a double boiler. Whisk the mixture occasionally, and keep the heat so that the water simmers. It can be higher if you are whisking more often. But really, the mixture thickens easily without much care, just stirring occasionally. I let it thicken awhile, just to be sure it is cooked enough. If you would like to preserve it in jars,you can pour the hot mixture into sterilized jars, fill up to 1/4 inch from top with hot clean lids, then let cool slowly.
*** If you prefer,of course, use less peel to the ratio. I sometimes up the lemon juice to intensify the flavor. Experiment a bit. Most recipes for lemon curd call for pieces of unsalted butter to be stirred in after the mixture is off heat. But I like having a recipe without needing butter. However, for a meltingly lovely lemon mousse, I do whip some organic cream and roughly fold in lemon curd to taste 
THis is delightful, or underlie with a ginger snap crumb crust or just crumbled ginger snaps sprinkled in a pan, and/or on top of the mousse.
In ‘The Gourmet Cookbook’, Ruth Reichl, ed., there is an tempting recipe for Lime curd, which I have not tried yet. She is a food
writer, the editor-in-chief of Gourmet magazine. She was the food critic for the New York Times and the L.A. Times.Reichl’s autobiographical books are lovely fun and include great recipes scattered among the sometimes hilarious, sometimes bittersweet memoirs~Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, and Garlic and Sapphires: The Secret Life of a Critic in Disguise.
Hope you enjoy the lemon delights!!! Love, Susan