Speaking of lots of Lemons! I like to make lemon curd with the abundance of lemons and I found this recipe years ago. I use it as a filling for white cake, on top of cheese cake, or between 2 butter cookies. Any way you use it you will love it! Lime and orange juice work well, too! xo
1 C Sugar
1 C Fresh Lemon Juice, Real Lemon works well too!
Zest of 3 Lemons
1/2 C Butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.