Lemon Curd Filling
 
Makes 1½ cups
Ingredients
  • 1 cup sugar
  • 1 tablespoon fresh lemon zest
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup fresh lemon juice (about 4–5 large lemons)
  • ½ vanilla bean, split lengthwise and scraped, seeds reserved
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, softened
Instructions
  1. In a medium saucepan, combine sugar, lemon zest, eggs, egg yolk, lemon juice, reserved vanilla seeds, and salt. Cook over medium heat, whisking constantly, until mixture thickens, about 7 to 8 minutes.
  2. Remove from heat; add butter. Strain mixture, transfer to an airtight container, and refrigerate for 4 hours, or overnight, before using. Lemon curd can be stored, refrigerated, in an airtight container for up to 5 days.
Recipe by Victoria at https://victoriamag.com/blueberry-cupcakes-with-lemon-curd-filling-recipe/