Lemon Curd in Lemon Peels

Cut the lemons in half lengthwise and carefully scoop out the pulp, keeping the peel intact. Reserve the juice from the pulp for the curd.

Set the empty lemon shells aside.

Make the Lemon Curd

In a heatproof bowl, whisk together eggs, sugar, lemon juice, zest, and a pinch of salt.

Place the bowl over a pot of simmering water (double boiler method) and whisk constantly.

Add butter cubes gradually, whisking until fully melted and the mixture thickens (about 8–10 minutes).

Fill the Lemon Peels

Remove the curd from heat and let it cool slightly.

Carefully spoon the curd into the prepared lemon shells.

Chill and Serve