Step One: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Step Two: Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
Step Three: Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
Step Four: Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
For the Cake Pops:
Cut your pound cake into 4 layers about 1 inch thick each. Add a spoonful or two of lemon curd on the top of the bottom layer, add another layer of pound cake to that then lemon curd, repeat until you end up with 4 layers and the top will have no curd. Press gently with your hands on the top and sides of the cake layers to help layers stick together. Transfer to the freezer until nice and firm (30 minutes). Remove the cake and cut it into bite size pieces. I chose to do squares but you could use a circle cutter if you would like. Place the cake pieces back into the freezer while you melt your chocolate.
In a medium to large saucepan add an inch of water and bring to a very gentle simmer. Place a heat-safe bowl or saucepan on the top of the large saucepan or pot making sure the pot is not touching the water beneath. Add the dove chocolate pieces to the bowl and stir occasionally with a spatula until smooth and melted.
Remove your cake pieces/pops from the freezer. Stick a lollipop stick or in my case a straw into the center of the pop. Dip it in the melted chocolate, tapping off any excess chocolate. You may have to use a spoon to spoon chocolate over and on top of the pops. Place on a baking sheet lined with parchment or wax paper. Allow to cool until chocolate is hardened. ENJOY!