A Lemon Zester is not easy to find, you can purchase one here:
If you not already own a Lemon Zester, use 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/medium heat stirring constantly until it starts bubbling about 10 minutes. Take it off the stove immediately. The lemon curd should have be thick now.
- Let cool or refrigerate in plastic container. It’s better to cover with plastic wrap, so no air gets to it, then add the cover. It will last for about a week. Or you just freeze it up to 1 year.
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