Poppyseed Cake Filling

• 8 ounces Poppy seeds
• 1 cup Whole milk
• 1/2 cup Granulated sugar
• 1/4 cup Margarine or neutral oil
• Grated zest of a large lemon
• 2 Large eggs
• 2 teaspoons Vanilla extract
• 1/2 teaspoon Fresh lemon juice, or to taste
• 1/2 cup Golden raisins (optional)

1. Using a spice or coffee grinder, or a blender, grind the poppy seeds to a sand-like texture. Break up any lumps that form. Set aside.
2. In a 2-quart saucepan over medium-low heat, heat the milk, sugar, margarine, and lemon zest. Stir until the sugar dissolves. The milk should be steaming but not simmering.
3. Break the two eggs into a medium bowl (I used a 2-cup measuring cup) and whisk until blended. Continue to whisk while slowly pouring in about half of the milk mixture, in order to temper the eggs. Pour the egg-milk mixture back into the pot, whisking constantly, until the mixture thickens; it is thick enough if it coats the back of a spoon.
4. Turn off the heat. Gradually whisk in the ground poppyseed until it is moistened. Whisk in the vanilla and lemon juice to taste. If using the raisins, then can be added now, while the mixture is cooling.
5. Store the filling in a tightly-sealed container in the refrigerator for up to 5 days. And no fighting!

seeds, milk, sugar, margarine, lemon, eggs, vanilla, lemon juice, golden raisins

Taken from food52.com/recipes/39816-poppyseed-cake-filling (may not work)