I was inspired to make this lemon curd by three things.
1. My cousin Shannon posted this recipe on her blog. We both love allrecipes.com — they have awesome stuff there.
2. I have several lemons rapidly getting closer to serving no purpose but attracting fruit flies.
3. Lemon curd is awesome and delicious.
I’ll probably be making up a batch of my Super Fantastic Scones to go with this – and bring them to apple pie baking day with my MOPS group tomorrow morning. This lemon curd would be terrific sandwiched in sugar cookies, as a filling for cake, or double the recipe and use in a lemon meringue pie.
Lemon Curd
3 eggs
1 cup sugar
1/2 cup fresh lemon juice (about 4 lemons)
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel
Directions
- Zest lemons, then juice them.
- In the top of a double boiler, beat eggs and sugar.
- Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.
Bakerlady 
It seems quite sweet.
It’s actually pretty tart. With all that fresh lemon juice in it, even with this amount of sugar it’s still got a pucker. But, you could always cut back on the sugar to your desired taste.
It was awesome! Thanks Tonya