Hmmm lemons, truly a most wonderful fruit.
6 large egg yolks
1/2 cup lemon juice (about four medium lemons)
3/4 cup sugar
1/2 cup butter
The zest of two lemons (you grate the peel off, like cheese just smaller...in case you don't know what zest is:)
Press the egg yolks through a sieve (takes out any funny lumps or white bits) pour in the lemon juice, whisk, now add the sugar, whisk well again. Cook over medium/low heat for twelve minutes or untill the mixture can coat the back of a wooden spoon. Take off the heat, whisk till slightly cooled, add butter a slice at a time whisking after each (or just add the butter, sliced up, all at once whisking in well) now add the lemon peel.
Place in sealed glass jars in the fridge, eat on toast, pancakes, waffles, cookies, crackers, cakes or ummm anything. We don't normaly eat it warm but you can if you like.
For a lovely yummy wonderful lemon dessert, place lemon curd (after it has cooled) in a medium sized bowl. In another bowl beat 1 cup heavy whipping cream untill fluffy (don't let it be runny, but don't turn it into butter). Scoop a small amount of the whipping cream into the curd and stir in well (this makes it easier to fold in the rest), now place the rest of the whipping cream into curd and GENTLY fold it. DON'T WHIP OR BEAT IT, or your whipping cream (as I'm sure you know, will fall flat). Chill and serve in small bowls or eat on top of Angel Food Cake.