Zest 3 lemons; removing only the dark yellow portion and non of the bitter, white pith. Always zest before juicing!
Cream together the butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time, and beat until incorporated.
Add the lemon juice and salt and mix until combined.
Pour the mixture into a large saucepan and cook over low heat until thickened, stirring constantly. This takes about 10 minutes. Ina’s recipe says that it will thicken around 170°. I just waited until mine would coat the back of a wooden spoon and did not run back off in a liquid stream, but rather in globs.
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