Lemon Curd

By jjadin

Goes well with honey lavender ice cream, but haven't made yet.

Ingredients

• 8 large eggs
• 4 large egg yolks
• 2 cups sugar
• 1 1/2 cups freshly squeezed lemon juice
• pinch of kosher salt
• 1/2 cup unsalted butter, room temperature
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Details

Servings 4

Preparation

Step 1

Set up a double boiler by placing a large pot filled with 2 inches of water over medium high heat. In a bowl on top of the pan, whisk together the eggs, yolks, and sugar. Bring the water to a simmer and gradually whisk the lemon juice and salt in. Keeping the water at a simmer, allow the curd to cook until thick, 12 to 15 minutes, whisking and scraping the sides of the bowl occasionally. When thicker, remove the bowl from the pot.

While the curd is still warm, whisk in the butter, cream, and vanilla. Strain through a fine mesh sieve to remove any overcooked egg particles. Discard sieve contents. Transfer to a shallow storage container and put plastic wrap directly on top the curd to prevent a skin from forming. Place in the fridge to chill thoroughly. Lemon curd will keep in the fridge for about 4 days.