adapted from The Barefoot Contessa Cookbook

3 large lemons
1 1/2 cups sugar
1 stick (1/4 lb) butter at room temperature
4 large eggs
1/2 cup lemon juice
1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest from 3 lemons, being careful to avoid the white pith. Put the zest and sugar in a food processor fitted with the steel blade. Pulse until the zest is finely minced into the sugar.

Cream the butter and sugar/zest mixture until fluffy. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Do not worry if it looks curdled at this point!

Pour the mixture into a 2 quart heavy saucepan and cook over low heat until thickened (about 10-15 minutes), stirring constantly. The lemon curd will thicken at about 170F, or just below simmer. Remove from the heat and allow to cool before refrigerating.

Tightly cover the lemon curd and put it in the refrigerator, where it will keep for about a week.  Or, put itinto the freezer.  It doesn't freeze solid so you can spoon out whatever you need whenever the desire for lemon curd hits!

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