Lemon Curd or Lemon Bar Spread?

This is lovely, I have never really had lemon curd before. I always thought it sounded good, I do like lemon, I've heard it's good with shortbread, english muffins, scones etc. But the term 'curd' didn't sound very good (unless you are referring to a cheese curd, then we can talk!) I've seen lemon curd at the store in the jams and jelly section. But, seeing this recipe, I thought I would give it a cheery go. It was easy and quick to prepare, it did involve a bit of patience with the stirring, but you will be well rewarded.

The best was I can sum up lemon curd is likening it to a perfect delicous tasty lemon bar spread. WAIT-thats it, maybe I could change the name, but the UK might not like that. According to Wiki, the people of the UK also refer to it as 'lemon cheese.' I'll take lemon curd thank you.

Lemon Curd (source: Cooking Light)

1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup fresh lemon juice (about 5 medium lemons)-must use FRESH, no bottled stuff here!
3 large eggs
2 tablespoons butter
1 teaspoon grated lemon rind

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).