Ingredients
3 lemons
1 1/2 cups sugar
113 g unsalted butter
4 extra-large eggs
1/2 cup lemon juice around 25 big lemons
1/8 teaspoon salt
Method
Using a carrot peeler, remove the zest of 3 lemons, Do not put too much pressure on the peeler be careful to avoid grating the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. It gets a bit moist and yellowish colour.
Take the room temperature butter and beat it nicely then add in the sugar and lemon mixture. Add the eggs, 1 at a time, beat well and then add the lemon juice and salt. Mix until combined.
It will look a bit curdled but do not worry.
Pour the mixture into a deep saucepan and cook over low heat until thickened - mine took about 20 minutes - stir constantly. The lemon curd will thicken at about 170 °F, or just below simmer. Remove from the heat and keep to cool down. Cover top of the curd with cling film and refrigerate.
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