Incredible smooth and silky spread that's tart but sweet and buttery for desserts and more
Use the fine side of a grater to remove zest from lemons. Use only the yellow part. Set zest aside to put in the lemon curd. Put lemons in a bowl of hot water or microwave whole lemon until warm then roll on counter to soften. Extract juice with juicer or by squeezing lemon half between your hands. Remove seeds. Measure 1/3 cup.
Whisk egg yolks and sugar together until well blended then put on low-medium low stove top or double boiler. When egg/sugar mixture begins to warm, add lemon juice, lemon zest and a pinch of salt. Mix well.
Cook slowly over low heat, stirring constantly until mixture begins to look translucent and coats the back of the spoon. Do not let it boil. Once bubbles begin to form as it approaches boiling, remove from heat and stir butter in a few pats at a time until completely melted.
Pour into wide mouth pint jar and put lid on immediately. If mixture is poured in a bowl, put plastic film directly on surface so skin will not form.
Refrigerate, covered, up to 2 weeks.