How to Bake In a small heavy saucepan over medium heat, whisk eggs, sugar, and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold. Top curd on Mason Dixie Blueberry Lemon Scones and enjoy!