It's very versatile and can be used on many desserts. Here's how to make it:
3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) Lemons should be room temperature. Strain the juice after you squeeze those lemons. Please don't use the bottled lemon juice
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely shredded lemon zest
Place a stainless steel bowl over a pan of simmering water, and whisk the eggs, sugar, and lemon juice until blended. Stir constantly (to prevent it from curdling) and continue cooking for about 10 minutes until the mixture becomes thick. It will look like sour cream when it's the right consistency.
You can refrigerate lemon curd for up to a week. Makes 1 1/2 cups and can be used on top of pound cakes or in tarts, in trifles and many other ways.