Lemon Curd with Australian Vanilla

Sweet, smooth and properly lemony. We make it with fresh lemon juice, real Australian butter and pasture-raised eggs from Little Farm Eggs in Pingelly, WA, then add vanilla seeds from Far North Queensland to soften the sharp edges into something velvety. How to use it: Spread it thickly on warm toast, dollop it onto meringues, layer it through a cake, or fill tart shells for an easy lemon tart. Small-batch, gluten-free and made without preservatives. Made in WA. Refrigerate after opening and use within 7 days.