Stuffed Lemons with Lemon Curd

Cut the lemons in half and scoop out the pulp, setting it aside.

Prepare the lemon curd: in a bowl, combine the granulated sugar, juice of 2 lemons strained of seeds and zest, cold butter cut into cubes, and eggs. Beat everything with a whisk and cook in a double boiler, stirring continuously for about 10 minutes over moderate heat, until the cream has thickened and coats the back of a spoon. The cream should never boil.

Let the lemon curd cool, then fill the lemon cavities and transfer them to the refrigerator for at least half an hour so that the cream sets.

Serve the lemon curd stuffed lemons cold.