We adore lemon curd. It is both tart and sweet and full of delicious lemony flavor. The lemon curd goes perfectly between layers of cake and with shortbread, biscotti, ice cream, yogurt, or a scone.
Yield 1½ cups
3 lemons, zested
1½ cups sugar
¼ lb. unsalted butter, softened
4 large eggs, room temperature
½ cup fresh lemon juice
1 pinch of salt
Put the lemon zest and the sugar into a food processor and blend until the zest is finely minced and incorporated with the sugar.
Cream the butter into the sugar mixture. Continue blending, adding one egg at a time. Next, add the lemon juice and salt and bend until combined.
Pour the mixture into a small pot and stir while cooking on low heat. Once the mixture has thickened, approximately 10 minutes, remove it from the heat and cool.
Store in the refrigerator.
Just Salt It, and enjoy!