A heavenly lemon curd spread that you can use on anything. Or alone. You decide!
With a vegetable peeler, carefully remove the zest of lemons, (avoid the white pith as much as possible). Place zest in a food processor fitted with the steel blade and add sugar. Run until the zest is very finely minced into the sugar.
Cream butter together with sugar and beat well.
Add the eggs, 1 at a time, fully incorporating after each.
Lastly, add the lemon juice and salt. Mix until well combined.
Pour the mixture into a 2 quart saucepan and cook over low-medium heat until thickened (10-15 minutes), whisking constantly. Do not bring to a boil. Remove from the heat and cool or refrigerate.
The best method is a low and slow approach. Be sure to whisk constantly and be patient!
Adapted from The Food Network