6 egg yolks (save whites for a genoise recipe I’m posting on Friday–or, make an omelette for lunch!)
2 whole eggs
1 1/2 cup sugar
vanilla seeds (rub into the sugar to avoid clumping)
1 Tablespoon vanilla extract
1 cup lemon juice
zest of 4 lemons
8 Tablespoons unsalted butter, cut into tablespoon sized chunks
In a small, heavy-bottomed pot, whisk egg yolks and eggs together . Pour in sugar, vanilla seeds and extract, lemon juice and zest. and continue whisking until combined. Place over medium-low heat, being attentive and whisking often, until it begins to thicken and coats the back of your spoon or spatula (this will take about 12 minutes). Remove from heat, and stir in the butter, one tablespoon at a time until fully incorporated and no streaks of butter remain. Pour into sterilized jars (if you are giving them as gifts), or into a container to keep in the refrigerator. You may want to place a layer of plastic wrap or, I prefer parchment paper onto the top of the curd to prevent a skin from forming.
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