After reading Joseph Hall's lemon curd entry I decided to try it myself. The results were delicious. I didn't have a real lemon so I skipped on the zest, just tossed in enough lemon juice to taste yummy. I used 2 1/2 tablespoons of regular sugar instead of the superfine and it worked out just fine.
Comparing it to Alton Brown's recipe I see that AB uses proportionally less egg for the amount of butter. Mine didn't end up quite as thick as I hoped and I wonder if that was the reason. Everything else is pretty much the same.