Lemon Curd

Directions

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.