Zest lemons with a peeler, removing as much of the yellow skins and as little of the white pith as you can. Put the zest and sugar in a food processor. Pulse 20 to 30 times to incorporate the zest finely into the sugar.
Add butter and cream until fluffy. Add eggs, one at a time, mixing in thoroughly. Add lemon juice and salt, mixing to combine.
Pour mixture into a 3-quart saucepan. Cook over low heat, stirring constantly, until thickened (approximately 15 minutes or so). The curd will thicken when the temperature reaches about 170ºF (or just below a simmer).
Remove from heat and cool. Refrigerate for up to 2 weeks.
Serve with any of our scone recipes and fresh Beazley Blend coffee. Or use as a stuffing for Overnight French Toast (pictured). Enjoy!
*Cook’s Note: Once cooled, lemon curd may be kept up to 2 weeks in an air tight container in the refrigerator. Use it on fresh-baked scones or biscuits.