Lemon curd is one of my favorite things. It's the most luxurious condiment in my opinion. It's wonderful on an english muffin for breakfast, or dolloped on a slice of cheesecake for dessert. It's so very versatile, and the buttery lemon color shining through the glass of a smallish Mason jar makes for a beautiful little gift. I've tried a few curd recipes in my time, and this one is my favorite.
The Loveliest Lemon Curd
1 1/2 cups sugar
1 stick (1/2 c.) butter, softened
4 large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Take a peeler, and peel the zest of 3 lemons, don't get any of the white pith under the peel (it's very bitter) Put the zest in a food processor with the steel blade and add the sugar. Pulse until the zest is very fine and combined into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix well.
Pour into a 2 quart saucepan and cook over low-med heat until thickened. It'll take about 8-10 minutes stirring constantly. The lemon curd will thicken when it's just below a simmer. Remove from the heat and cool. This can be kept in the refrigerator for about a week.