Ingredients
3 lemons
1-1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Store-bought mini pastry shells
Lightly whipped cream
Candied lemon peel or whole raspberries (optional)
Instructions
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put zest in a food processor fitted with a steel blade. Add sugar and pulse until zest is very finely minced into sugar.
Cream butter and beat in sugar-and-lemon mixture. Add eggs, one at a time. Then add lemon juice and salt. Mix until combined.
Pour mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Lemon curd will thicken at about 170°, or just below simmer. Remove from heat and cool or refrigerate.
To serve, portion lemon curd into pastry shells. Top with whipped cream; garnish with candied lemon peel or raspberries if you like.
