4large lemons (1/2 cup lemon juice and 2 teaspoons of lemon zestgrated
⅓cupsugar
3large eggs
2tablespoonunsalted butterroom temperature
A pinch of kosher salt
Instructions
In a medium bowl cream the butter and sugar until fluffy.
Beat in the eggs slowly one at a timne.
Mix in the lemon juice.
Transfer to heavy saucepan and cook over moderately low heat, whisking frequently, until curd is thickened, about 7-8 minutes.
Transfer lemon curd to a bowl or jars and cover with a plastic wrap. Chill at least 1 hour. Lemon curd can be stored in refrigerator up to 1 week.
Notes
When the curd reaches 170 degrees Fahrenheit, right before it simmers, it's done. The curd will continue to thicken as it cools. If you are making a double batch the cooking time will be longer.
Never let the curd boil! In about 10 minutes or less, the curd will thicken and reach the right consistency.