Lemon Curd

🥘 Ingredients

• butter
  4 oz
• eggs
  4
• lemon juice
  1/2 c
• lemons
  3
• salt
  1/8 tsp
• sugar
  1.5 c

🍳 Cookware

• peeler
• food processor
• 2 quart saucepan

1. 1

   Using a carrot peeler , remove the zest of 3 lemons , being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

   lemons: 3, sugar: 1.5 c
2. 2

   Cream the room temperature 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.

   butter: 4 oz, eggs: 4, lemon juice: 1/2 c, salt: 1/8 tsp
3. 3

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