- 3 lemons
- 1.5 cup sugar
- 0.25 lb butter
- 4 eggs
- 0.5 cup lemon juice
- 0.13 tsp salt
- 1 peeler
- 1 food processor
- 1 2 quart saucepan, double boiler, or bain-marie
- 1 fine mesh sieve
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.
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.
Pour the mixture into a 2 quart saucepan, double boiler, or bain-marie 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 pass through a fine mesh sieve and cool or refrigerate.
It is best to sieve the mixture while it is still hot.