Sort ingredients
jdyer
QR Code
Listen
Pdf
Whisk the eggs and egg yolks in a large heatproof bowl until blended. Gradually whisk in the sugar until combined.
Place the lemon juice, butter, and heavy cream in a medium nonreactive saucepan over medium-high heat and whisk to combine. Heat the mixture up to the point of boiling, but do not allow it to boil.
Remove the pan from the heat and slowly stream a small amount into the egg mixture, whisking constantly until combined. Continue adding the lemon mixture a little at a time and whisking after each addition.
Once you have a unified lemon/egg mixture, pour it all into the saucepan, and turn the heat to medium. Stir the curd continuously with a wooden spoon and cook for about 5-8 minutes. The curd will gradually thicken as it cooks.
Set a fine-mesh sieve over a medium heatproof bowl. Remove the saucepan from the heat and strain the lemon curd through the sieve. Whisk in the salt and vanilla. Allow the lemon curd to cool at room temperature.
Transfer it to an airtight container and chill in the fridge for at least 4 hours.