I made lemon curd for the first time last week, and I'm really excited about it. The flavor is bright and vibrant, and it's amazing on homemade yogurt.
I used this recipe. In order to get the 1/2 cup of zest called for in the recipe, I needed 9 lemons.
Since the recipe calls for canned lemon juice (due to variations in acidity in fresh lemon juice), I had lots of left-over zested lemons. I juiced them, and made lemonade.