Circle B Kitchen
Mix the sugar, tapioca, milk and egg in a medium saucepan; let stand 5 minutes. Cook on medium heat, stirring constantly, until the mixture comes to a full boil (a boil that doesn't stop bubbling when stirred). The pudding will thicken as it cools. Remove from heat and stir in the vanilla. Let cool slightly.
For the Lemon Curd:
YIELD 1 1/2 cups
Recipe adapted from Martha Stewart
In a heavy, medium saucepan whisk the eggs and egg yolks until well blended and then add the sugar and lemon juice and stir to combine. Cook over medium low heat, stirring constantly, for about 8-10 minutes or until the mixture is fairly thick and coats the back of a wooden spoon.
Remove from heat and immediately pour through a sieve or strainer to catch any egg bits. This also creates a smooth, curd texture.
Stir in the cold butter pieces and once the butter has melted, add the grated zest and stir to combine.
Transfer to a tightly covered storage container. At this point you can refrigerate the curd (it will last for 2-3 weeks) or you can freeze it for much longer.
To serve, top with a dollop of creme fraiche and a dusting of lemon zest.