Put in a bain-marie, in a heat-resistant bowl, the butter cut into cubes and let it melt.

Grate the lemon peel and squeeze the juice.

Add the zest to the butter together with the crushed cardamom capsules and leave them in infusion.

Meanwhile, manually work the eggs and sugar with the help of a whisk.

Melt the starch in the lemon juice and then add it to the butter, with the egg and sugar mixture and the vanilla extract.

Stir constantly the cream with the whisk, slowly, until it has thickened.

While the cream is still hot, with the help of a fine mesh strainer, strain the curd to remove the lemon zest and cardamom seeds.

Let it cool and put the cream inside two glass jars.

You can keep it in the refrigerator for about a week.