2 c sugar
3/4 c butter, softened
6 eggs, beaten
3/4 c fresh lemon juice
pinch of salt
Zest the lemons.
Place the sugar and the zest in a food processor fitted with steel blade and pulse to infuse the lemon into the sugar.
Cream the butter with the lemon and sugar mixture to thoroughly combine.
Add the eggs and lemon juice and pulse to combine.
Place mixture in a non-reactive saucepan and cook over low heat for 10 minutes. Cool before serving. Curd can keep in a refrigerator, tightly covered for a week. You can strain the curd before serving, to remove any lumps.