Ingredients

The following ingredients have 4 Servings
  • 4 large lemons (or 6 small)
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter (room temperature)
  • 5 large eggs
  • 3/4 cup lemon juice (4 lemons)
  • 1/4 teaspoon kosher salt

Instruction

  • Remove the zest of 3 lemons, in strips, using a vegetable peeler (do not remove the white pithy part, it is bitter).
  • Put the zest and the sugar in a food processor, process until the zest has become fine and you have a smooth lemon sugar.
  • In a medium mixing bowl beat the butter and the lemon mixture for 2-3 minutes.
  • Add eggs, one at a time mixing well after each addition. Add the lemon juice and salt, mix until well combined.
  • Pour mixture into a medium saucepan and cook over low heat until thickened, stirring constantly. Cook until lemon curd reaches about 180 degrees. Remove the curd from heat and strain though a sieve set over a bowl. Discard strained zest and allow to cool.
  • Enjoy!