3 lemons ▢1 1/2 cups sugar ▢1/4 lb unsalted butter room temperature ▢4 extra large eggs ▢1/2 cup lemon juice 3-4 lemons ▢1/8 tsp kosher salt
Remove the zest of 3 lemons with a grater or zester. Add to a food processor, and with the steel blade, pulse with sugar until fine.
In a mixer, cream the butter and beat in the sugar/zest mixture.
Add eggs 1 at a time, then add lemon juice and salt and mix to combine.
Add to a saucepan on low heat. Cook, stirring constantly, for 10 minutes or until thick.
Remove from heat and cool or refrigerate.