1/2 cup fresh lemon juice.
2 teaspoons finely grated fresh lemon zest.
1/2 cup sugar.
3 large eggs.
3/4 stick (6 tablespoons) unsalted butter, room temperature
1/8 of a teaspoon of Kosher salt
Zest three lemons, being careful to avoid the white pith.
Add the zest to sugar in the bowl of a food processor set with the steel blade.
Pulse until the zest is finely mixed with the sugar.
Cream the butter, beat in the sugar lemon/zest mixture.
Add the eggs, one at a time. And the lemon juice and salt.
Cook the mixture over low heat in a two-quart saucepan, stirring constantly.
The lemon curd will thicken at about 170º, and about 10 minutes of cooking, just below a simmer.
Remove from the heat, cool, and use it in desserts or spread it on scones or toast instead of jam.