Apart from using this curd as a fabulous spread on any form of bread - either toasted or plain, I also use it to top pavlova, fill pre-baked pastry cases (either small or single large one), as a filling for cupcakes, and as part of a parfait ingredient when entertaining and I know time is going to be short.
It is super easy to make ... and keeps well in the fridge for a couple of weeks.
If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma). I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd. You will get slightly less in volume too.