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
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.
Recipe printed from http://TheSlowRoastedItalian.com/
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