Over the years my technique for making lemon curd has gotten much simpler.

I now make much bigger portions of it. I use 6-8 eggs, 1/4-1/3 cup of lemon juice, and Splenda (liquid or dry), optionally some vanilla extract or vanilla da vinci. I taste it to get the right amount of sweetness before cooking, however, make it a little sweeter than you want it because cooking always makes things less sweet, IMHO.

I use my sous vide system to cook it. 20 minutes at 165 seems to work fine. However, one can do it on the stovetop as well.