I completely forgot to let you all in on the Lemon Curd recipe. I found it at allrecipes.com via One More Moore, where I originally found this wonderful spring project.
1 C freshly squeezed lemon juice (original recipe called for 3/4 C)
1 Tbsp grated lemon zest
3/4 C sugar
1/2 C unsalted butter
I combined all the ingredients in my mixer and then transferred to the saucepan. There was a comment that this would prevent the eggs from curdling.
Then, in a saucepan cook over medium-low heat*. Cook 6-10 minutes, and occasionally whisk until thick enough to hold marks from the whisk and a couple of bubbles surface (about the consistency of pudding.) Store in the refrigerator.
*If the heat is turned up too high, the eggs will curdle.
It really makes a huge difference when you make this with fresh lemons, so use them if you can.
I have already received word that these were yummy! This is so very easy and quick. Please let me know if you try it and how it ends up!