Zest and juice of 4 large lemons – at room temperature
½ cup Hain Pure Foods® Turbinado Sugar
1 stick of unsalted butter, at room temperature
4 extra large eggs at room temp
1/8 teaspoon of Hain Pure Foods® Sea Salt
1 package of large ripe strawberries with stems left on
In a food processor, combine lemon zests and sugar and pulse until zests are finely minced.
With food processor still running on slow speed, add in lemon juice.
In an electric mixer, cream butter with a paddle and add in the lemon sugar mixture.
Add eggs in one at a time and combine well.
Pour mixture into a 1 quart heavy bottom saucepan and cook over low heat - stirring constantly until lemon curd has thickened and temperature is 175°F. Do not overcook. Curd should just coat the back of a spoon.
Remove from heat immediately and let cool or refrigerate.
Transfer lemon curd to individual half-cup serving bowls and surround with chilled long stem strawberries for dipping.