My mom just figured out how to get her pictures off her new camera, so i bring unto you, Lemon Curd! From... a while ago. D: but you can has it now, okies? (original recipe from epicurious)

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Take a saucepan and put somewhere between an inch to an inch and a half of water in it, and set it on to boil. Put a mixing bowl on top of - but not touching - the warming water. In the bowl, put 6 tablespoons butter, .5 c lemon juice from actual lemons, not weird plastic things, the zest of 1 of said actual lemons, and .5 c sugar. Stir that until the butter is melted and everything looks... like its covered in molten butter and sugar. I promise it gets better. Take it off the heat and whisk quickly while you add in 3 eggs. Keep whisking! and put it back on top of the now-surely-boiling water pot, and keep it there until the custard begins to simmer (small bubbles go *poppoppop*) at which point you can stop whisking (dance~) and strain out the zest. Then stick it in the chill-chest until it gets, well, chilly (sorry. I'm not quite sure where that came from).

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this is good in tarts, on top of bars (lemon bars... although I guess you could experiment with drinks), warmed with ice cream, with cherries, with raspberries, or, just with a spoon. it's up to you.

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also, hidden there in the background is Whipped Cream (also delicious with just about everything from Coco to Ice Cream [although, I realize now that what I just said might imply that lemon curd is good with coco and i do not recommend that at all]) if you take 1 c heavy cream and whip it with 1 tbs powdered sugar and 1 ts vanilla until it's ... well, it changes consistency and will start to look like whipped cream instead of bubbly milk, then it's done. Stick it in the fridge and you're gold.