Lemon Curd

Lemon Curd:

4 Lemons
1 /2 sugar
Lemon Juice
1/4 lb butter
4 Large eggs
Lemon zest
whipped cream

In food processor, grind the zest of 3 lemons and 1 1/2 cup sugar together. Add 1/4 lb of butter into mixer and mix well. Then add 4 large eggs, a pinch of salt, and 1/2 cup of lemon juice.

In a medium size sauce pan, melt the mixture for 10 minutes on a low heat (if not on low the eggs will curdle).
After the sugar and lemon mixture has completely dissolved pour (evenly) into 4 serving bowls and place in the refrigerator to chill. Ready in two hours. Serve with a little bit of whipped cream on top, lemon zest, and a thin lemon slice for a beautiful presentation.

You can also buy a premade tart crust or pie crust in the freezer aisle at your local grocery store, bake until cooked, and pour in the lemon curd. Chill in refrigerator for two hours before serving.
(Inspired by an Ina Garten Recipe)