I finally got my hands on enough lemons to make limoncello. The peels
are sitting in a jug of Everclear right now.
I squeezed the lemons and stuck the juice in the fridge until I could
figure out/decide what to do with it. Last night I made lemon curd with
some of the juice and it turned out fantastic. I used a method I found
online where you just cream the sugar and butter, add the eggs, the
lemon juice and zest and heat over medium heat until thickened. No lumps
no straining. Awesomely easy.

I still have some juice left over so I might make some lemon bars or I
just might freeze it for something later this summer.

I was thinking of using the curd in some kind of layer cake. Anyone do
this? Any suggestions besides just eating the stuff?

Tracy