Aimee Fortney's Easy Lemon Curd:
1 cup sugar
1 stick of butter, cut into pieces
With a lemon zester, remove the zest from the lemons, and squeeze enough juice to make ½ cup, removing any seeds. Whisk eggs and sugar together in a metal bowl and place over simmering water in a saucepan. Add lemon zest and juice, whisking to combine, about 10 minutes. (It will turn into a pretty, yellow color, and will coat the back of a spoon, and you know it is ready). Remove the bowl, turn off the heat, and slowly add the butter, a piece at a time, stirring until each piece is melted.
Serve warm or cold; great in pastry cups, on tarts, on pound cake or with your favorite cookie!