Lemon curd goes well with lavender shortbread cookies and is a good way to use up a dozen lemons when life hands you a barrel full.

Zest and juice about 12 small-medium lemons. You’re looking for 1/2 cup of lemon juice and I like to use however much zest accompanies that much juice. It should go without saying, but you’ll want to wash your lemons before you zest them.

In a sturdy pan over medium heat, combine the 1/2 cup lemon juice, zest, 1/2 cup sugar and 3 eggs. Whisk constantly until mixed thoroughly. Add 6 tablespoons unsalted butter. Continue whisking and cooking the lemon curd until it’s thick enough to coat the back of a spoon.

Transfer to a storage container of your choice. Let cool. Eat over cookies, on toast, or with a spoon, I won’t tell anyone.

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