Ingredients

3 Lemons
1-1/2 cups sugar
1/4 lb. unsalted butter, room temperature
4 extra large eggs
1/2 cup lemon juice (3-4 lemons)
1/8 teaspoon kosher salt

Instructions

Using carrot peeler, remove zest of three lemons, being careful to avoid the white pitch. Put the zest in a food processor fitted with a steel blade. Add sugar and pulse until the zest is very finely minced into the sugar.

Cream butter and beat in the lemon/sugar mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour mixture into 2 quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Dessert