Lemon Cream

This is delicious and is a little easier to make than lemon curd.

3 lemons

3/4 cup sugar

4 eggs

1 stick butter cut into pieces, room temperature

Zest and juice the lemons. 

Put the lemon juice, lemon zest, sugar, and eggs in a pot and place over medium high heat. Whisk vigorously until thickened and just beginning to boil. 

Pour into a blender and add the butter, then blend until the butter is incorporated and the cream in smooth.

Place in a glass jar or container and let cool and then refrigerate.

You may substitute honey or agave for the sugar. Agave is my preferred choice because it has a more neutral flavor.