For use in Lemon Strawberry Trifle
12 Large Eggs
½ Cup Orange Juice
½ Cup Fresh Lemon Juice
3 Cups Sugar
1 Cup Butter
4 Cups Whipping cream
1. In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended.
2. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps.
3. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.