Husband 2.0 brought me a bag full of lemons from a co-worker’s tree. there were about 10 or so lemons that I used for this recipe.
I started with this recipe as a base – http://www.epicurious.com/recipes/food/views/lemon-curd-104568
I made 1 1/2 times the amount called for since I had enough lemons to juice out 3/4 cup of lemon juice.
I made shortbread cookies to go with the lemon curd – http://www.food.com/recipe/super-easy-shortbread-3-ingredients-437729 is the simplest shortbread cookie recipe I could fine and it worked perfectly. Great if you don’t want to roll out and chill dough.
3/4 c lemon juice
3 tsp lemon zest
3/4 c sugar (i had to add more bcs it was too tart… but start w/ 3/4 c and then have more on hand to add to taste)
9 tablespoons butter
i used a double boiler, but it’s not required. put everything in the pot except for the butter. whisk. add the butter 1 tbsp at a time (i let one mostly melt before adding the next). it’s done when it’s thick and slightly bubbling. then chill for at least an hour. After an hour, it’ll be close to the right consistency, but letting it sit longer will get it perfect.
The lemon curd will be good for a week in the fridge. I plan on freezing small batches for use later.