If you are looking for a tangy and tart homemade lemon curd recipe, here is one from Out of Old Nova Scotia Kitchens. I cut the recipe down a little because I did not want a huge batch but I will type up the recipe as it appears in the book. I also just realized that you were supposed to put in whole eggs and I just used egg yolks, doh!
In the top of a double boiler, beat six eggs and add juice and zest of 3 lemons, as well as 2 cups of sugar and 1/2 cup of butter. Blend well and cook, stirring almost constantly, until it is as think as honey. Pour into a jar and cool.
It takes quite a while for the curd to thicken and come together but it does eventually do so. I rested the bowl on top of an ice bath to help it cool down quite quickly.
Super tangy and fabulous, this lemon curd would be great on Danishes, gingerbread or toast!