This is the scrawly, handwritten recipe my Gran gave me years ago:

3 lemons
8 tablespoons or 1 stick (doesn't that tell you how old it is!) unsalted butter
1 cup sugar
1 teaspoon peeled and finely minced fresh ginger (optional)
3 eggs

Zest the lemons and then mince the zest finely. Juice the lemons. Combine the zest and juice with the butter and sugar in a small suacepan over very low heat, or in the top of a double boiler over simmering water.

Cook, stirring occasionally, until sugar dissolves. Add ginger if using. Beat the eggs and add to the mixture over very low heat. Cook, stirring constantly until the mixture thickens, about 10 minutes. Do not let mixture boil or the eggs curdle. Cool slightly, and then pour into jars. Allow to cool completely and then refrigerate.

I've done this one a few times ages ago and its pretty yummy. I like the ginger but it does give a different taste. Now I buy the jar of lemon curd from the Margaret River Chocolate Factory, which is seriously delish but glad you posted so I dug this recipe out. Will have to give it another whirl myself.

HTH