3 or 4
tablespoons unsalted butter (1 stick), cut into pieces
large egg yolks
Food processor (see Recipe Notes)
Small sauce pan (1- to 2-quarts)
Instant-read or candy thermometer (optional)
Jar for storage
1. Peel and juice the lemons. Peel 3 of the lemons, taking as little of the bitter white pith as possible. Cut all the lemons in half, juice them, and measure out 1/2 cup of juice. Save any leftover juice for another use. 2. Mix everything in the food processor. Combine the sugar and lemon peels in the bowl of a food processor and process until the peels are ground very fine, about 30 seconds. Add the butter, egg yolks, lemon juice and salt to the bowl. Pulse a few times and then process for 15 seconds or so to incorporate everything. The mixture will looked curdled but that's OK at this point. (See Recipe Notes, below, for making lemon curd without a food processor.) 3. Prepare the strainer. Place the stainer over the bowl so it is ready to go when your curd is done cooking. 4. Cook the lemon mixture. Pour mixture into a small saucepan and place over very low heat. Stir frequently, using a heat-proof spatula. Do not leave the mixture unattended as it is very easy for it to overcook and curdle. Cook until the mixture begins to thicken, 12-15 minutes. If you are using a thermometer, cook the curd to 170˚F. You can also test the curd by coating the back of a spoon with the curd and running a finger through it. It should leave a clear, distinct path. 4. Strain and store. Pour the curd through a strainer to catch any peel and coagulated egg. If your strainer fits over your storage jar, you can simply strain it right into the jar. Otherwise, strain it into a bowl and then pour it into a jar. Allow to cool to room temperature, then seal the jar and store in your refrigerator. It will keep for a few weeks, if it lasts that long! Recipe Notes: • If you don't want to use a food processor, remove the lemon peel with a zester or rasp and incorporate all the ingredients into a bowl by hand. You can also use a stand mixer. • Lemon curd can also be stored in the freezer for several months.