- Zest of 1 Lemon
- 1 Cup Sugar
- 5 Large Eggs (Add Extra Yolk if Necessary for Thickness)
- 1/2 Cup Fresh Lemon Juice (4 Lemons)
- 1 Stick Butter
- Cuisanart mince lemon zest with sugar. Add eggs, process until thick and pale, add lemon juice.
- With machine running, add melted butter.
- Cook in sauce pan over low heat, stirring until thick. Cool.
- Put curd in pitcher.
- Can be served over pound cake.