Bright, tangy, and beautifully presented, this lemon curd served in lemon peels is both a dessert and a conversation starter. Perfect for summer gatherings or as a light, refreshing treat.
Ingredients
4 large lemons (for juice, zest, and serving shells)
1 cup granulated sugar
3 large eggs
1/2 cup unsalted butter, cubed
1 tablespoon lemon zest (from the lemons)
A pinch of salt
Directions
Prepare the Lemon Shells
