Lemon Curd

1. 1

   Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.

2. 2

   Put the zest in a food processor fitted with the steel blade.

3. 3

   Add the sugar and pulse until the zest is very finely minced into the sugar.

4. 4

   Cream the butter and beat in the sugar and lemon mixture.

5. 5

   Add the eggs, 1 at a time, and then add the lemon juice and salt.

6. 6

   Mix until combined.

7. 7

   Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.

8. 8

   The lemon curd will thicken at about 170 degrees F, or just below simmer.

9. 9

   Remove from the heat and cool or refrigerate.

No additional tips available.