Luscious Lemon Curd
 
 
Ingredients
  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 tsp kosher salt
  • or if tripling, here are the amounts
  • 9 lemons
  • 4 1/2 cups sugar
  • 1 1/2 cups unsalted butter, room temperature
  • 12 extra-large eggs
  • 1 1/2 cups lemon juice
  • 1/4 + 1/8 tsp kosher salt
Instructions
  1. Using a zester, remove the orange zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. If making a triple batch, you may have to divide the sugar mixture in two and blend separately.
  2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. The mixture will appear curdled, this is normal.
  3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. If it doesn’t begin to thicken in that time, turn the heat up slightly to medium-high. Continue to cook and whisk constantly until the temperature of 170 degrees is reached. Do not boil. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/02/14/mini-sunkissed-linzer-cookies/