From page 19 of our cookbook, available now! http://buy.mollymoonicecream.com/products/book The Very Official recipe for how we do lemon curd
: makes about 4 cups 8 big eggs 4 big egg yolks 1 1/2 cups freshly squeezed lemon juice
( from about 8 big lemons).
pinch of kosher salt. 1 stick saltless butter. 1/4 cup heavy cream.
1 teaspoon vanilla extract. Establish a double boiler
by putting a large pot filled with 2 inches of water over medium-low heat. In a glass or metal bowl that rests firmly on top of the pot without touching the water, whisk together the eggs, yolks, and sugar. Bring the water to a simmer and set the bowl over the pot. Slowly whisk the lemon juice and salt into the egg and sugar mix. Keeping the water at a simmer, enable the curd to cook on the double boiler up until thick, 12 to 15 minutes, whisking and scraping the sides of the bowl periodically. When the curd is visibly thicker, thoroughly get rid of the bowl from the pot. While the curd is still warm, blend in the butter, cream, and vanilla. Pressure through a great mesh sieve to get rid of any overcooked egg particles or shell. Discard the screen contents. Transfer to a shallow storage container and location plastic wrap directly on the surface of the curd to avoid a skin from forming. Location in refrigerator to chill thoroughly, about 2 hours. Lemon curd will keep in the refrigerator for about 4 days. Source