Yield: about 4 cups

• 1 cup PLUS 3 tablespoons granulated sugar (8 ounces by weight)
• 1/2 cup freshly squeezed lemon juice (zest lemons first and reserve, about 3 medium lemons)
• 3 large eggs
• 3 large egg yolks (reserve whites for another use if desired)
• 1 tablespoon lemon zest (or the amount of zest you get from the lemons needed for juice)
• 5 & 1/2  ounces unsalted butter, cut into 1/4-inch cubes

Whisk all ingredients together in a metal or glass bowl; place bowl over a pot of water to create a double boiler (water should not be high enough to touch the bottom of the bowl when inserted). Bring water to a boil then reduce heat immediately to low, stirring often with a wooden spoon. Continue cooking and stirring until mixture begins to thicken. Remove bowl from heat, lay a sheet of plastic wrap over the curd so it has contact across the entire surface; place in the refrigerator to chill.

When needed, serve as-is with scones or toast, use as a topping for pancakes and waffles, or use for desserts (e.g., fold in mascarpone cheese and/or whipped cream to make filling for a tart).