This is delicious lemon curd, sweet yet tangy. I doubled the recipe and made 6 individual gifts for friends. Great with morning toast!
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound (1 stick) unsalted butter, room temperature
- 4 extra large eggs, room temperature
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor and pulse. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. (If you mixture curds, don’t worry, it will blend when heated!)
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. (I used a thermometer to reach 170 degrees). The lemon curd will thicken at about 170 degrees. Remove from heat and refrigerate.
(Note: I doubled this recipe and made individual gifts. This filled 6 – 6 3/4 oz. jars)