lemon curd

i LOVED this recipe. other lemon curd recipes seem stressful as you're adding in egg yolks and hoping not to curdle them...or as you're futzing with a double boiler...and the amount of lemon flavor and tart-sweet ratio was perfect. thank you, food network!

ingredients 

3 lemons

1 stick butter

4 large eggs

1/2 C freshly squeezed lemon juice

1/8 t salt

directions

zest the lemons and put in a food processor with the sugar and process til fine. cream butter and sugar mixture. add eggs one at a time, whipping til fluffy each time. stir in juice and salt. cook over low heat in a quart size pan until thickened and not quite simmering, about 10 minutes. let cool.