Lemon Curd Cream

This lemon curd, cream, jam deliciousness…is a great preserve for many desserts.  I‘ve used it for scones at a baby shower, as a creamy filling in a napoleon style dessert or just as a slather over toasted and buttered english muffins.

1 cup lemon juice

1 lemon, zested

¾ cup sugar

3 eggs 

1 stick butter, melted

½ cup cream

Pour freshly squeezed lemon juice in vitamix or other high powered blender. Add zest, sugar and eggs. Blend together well.  Mix in the melted butter and heavy cream and mix on the high setting that heats while it mixes.  If your blender does not have a heat cycle, you can finish cooking the blended mixture over medium heat on the stove top while gently stirring for 5-10 minutes or until thickened.