I found out making your own lemon curd is quite easy. I used Meyer lemons and the curd was delicious. It looks a little funny on raisin toast, but you get the idea.
 

The recipe goes something like this:

zest and juice of 2 lemons
2 large eggs
2 large egg yolks
¾ c superfine sugar
1 stick unsalted butter
clean jar and lid to put the finished curd in

Beat eggs, egg yolks, and sugar together.

Melt butter in a heavy-bottomed pan over low heat. When melted, stir in sugar-egg mixture, lemon zest, and lemon juice.

Cook gently, stirring constantly, until thickened.
(The "stirring constantly" part is important--if it cooks unevenly, you'll get bits of congealed egg in your curd. Edible, but unsightly.)

Turn off the heat, give it another whisk, and let cool.  Then pour it into the jar.

--from Nigella Lawson's Feast

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