To Die For Lemon Curd
sticks unsalted butter
3 to 4 lemons
Using a zester or peeler, remove the zest of lemons, carefully avoiding the pith.
Place your zest in a food processor and add the sugar.
Pulse until the zest is finely minced into the sugar.
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.
Pour into a large saucepan and cook over low heat til thickened (about 10 minutes), stirring constantly.
The lemon curd will thicken at about 170 degrees or just below simmer.
Remove from the heat and pour into your sterilized mason jars.
Allow to cool before sealing and storing in fridge or freezer.
*Key lime curd is also fabulous! Follow directions above replacing limes for lemons!