Lemon Curd

My friend was having her baby shower the other day. When asked what her favorite cake filling was, the mom-to-be was all for lemon curd. So this is the recipe I used to make the lemon curd (though this was not the cake for the shower; this is just a test cake). The good thing about this recipe is that, unlike most of the other ones, it gives a firmer consistency for the lemon-curd, yet melts in your mouth. If you are looking for a lemon-curd recipe as a filling for your cookies or cakes, this would be an ideal one.
Recipe Source:Ina Garten
Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs or 5 medium eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Method:
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.