Fresh lemon juice, lemon zest with just the right amount of cream added creating a smooth and creamy melt in your mouth lemon curd.
Author: Portlandia Pie Lady
Ingredients
4wholeeggs, slightly beaten
2eggyolks, slightly beaten
3/4cuplemon juice
Zestofone whole lemon (squeeze juice and use as part of 3/4 cup juice listed above)
1/4cupheavy whipping cream(see notes below)**
1-1/2cupspure cane sugar
1/2cupbutter, sliced into 1/2 inch slices (about)
1/2teaspoon vanilla
Instructions
Zest the lemon, avoid the white pith, and set aside in a small bowl. Squeeze out juice to measure with remaining juice needed for recipe.
Pour the beaten eggs & egg yolks through a sieve to remove the "wiggly" undesirable part (I am a texture-driven gal).
Add the "strained" eggs into a sauce pan with sugar, lemon juice, zest.and heavy cream, salt, vanilla, and cutup butter pieces.
Over low to low-medium heat, cook while stirring constantly with a whisk (I use a flat-bottom whisk that gets into the corners of the sauce pan). As the butter melts the mixture will slowly start to thicken, this will take about 10-12 minutes.
Remove from heat, place plastic wrap pressed onto surface and refrigerate until cooled.