4 lemons (I use Meyer, because that is what we grow on the ranch)
1 3/4 cups vanilla sugar (I love the stuff! It adds a certain something)
1/2 cup butter (at room temp)
4 eggs (at room temp)
3/4 cup lemon juice
1/8 teaspoon salt
Peel the lemons with a vegetable peeler, be careful not to get the white pith, it’s bitter.
While you’re at it, go ahead and juice your lemons. Just get all the messy parts out of the way.
Add the sugar and lemon peel to your cuisinart and pulse until the lemon is finely minced.
It should look like this! And it smells super good!
Cream the butter and lemon sugar. Add the eggs, one by one, until fully incorporated, then add the lemon juice and salt. Mix until combined.
(It looks curdled! But it’s ok, it melts together.)
Add the curd to a heavy bottomed saucepan and cook over medium/low heat until a thermometer reads 170. Stir constantly, being careful never to let the mixture reach above a simmer. The curd will thicken at 170 degrees F. It should take around 10 minutes.
Let cool and refrigerate. I love to use lemon curd with puff pastry, in filled cookies, on toast,
off the spoon.