Vanilla Bean Lemon Curd
- 1 cup sugar
- 1½ teaspoons cornstarch
- ½ cup lemon juice
- 6 egg yolks
- 1 teaspoon lemon zest
- 1 vanilla bean, scraped
- 1 stick cold butter, cut into cubes
- In a medium sauce pan off the heat, whisk sugar, cornstarch and lemon juice until cornstarch dissolves. Whisk in yolks, zest and vanilla seeds.
- Add butter; and whisk over medium heat until thick, 6 minutes; strain. Press plastic wrap over surface. Chill 3 hours.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/vanilla-bean-lemon-curd/
3.5.3251