Lemon Curd-Bare foot Contessa

By Sam I Am

• July 22, 2015

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Ingredients

3 lemons

1 1/2 cups sugar

1/4 lb butter(room temp)

4 large eggs

1/2 cup fresh lemon juice

1/8 tsp salt.

Procedure

Use carrot peeler to remove zest from lemons, careful to not include the pith.place zest and sugar in food processor, pulse till very fine. Cream butter, add sugar/lemon mixture. Add one egg at a time, then lemon juice and salt.

Over low heat, stir constantly until thickens. Around 10 minutes, just below a simmer. It will look like it is curdelling but when you continue stirring it turn very smooth.

Notes, Options, Substitutions

Lasts in the fridge about 6 days. Make sure to use fresh squeezed lemons as it makes a huge difference . The taste will blow your taste buds to the moon.

Source The bare foot Contessa