4 lemons at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt
Remove the zest of 4 lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and let cool or refrigerate.Makes 3 cups. For lime or orange curd, substitute equal measurements for the lemon in this recipe.
Recipe of Ina Garten from foodnetwork.com
~ This is such a rich flavorful curd, that I bet it'd be just as wonderful on plain pound cake also. Or fill mini phyllo dough cups and garnish with a raspberry and you have yourself a mini dessert cup. This recipe is also featured at Just Baking.