This all started because I was trying to eat healthy.
The Tall Boy really enjoys eating breakfast casseroles on the weekends, so I decided to make one using egg whites…which left me with quite a few unused yolks. Instead of tossing ‘em, I decided to make some lemon curd. I’ve wanted to make my own lemon curd forever, and I decided this was the perfect opportunity.
I mixed this up this batch in under 10 minutes – it was so easy! Did you know lemon curd takes only a few ingredients – most of which you already have around your kitchen? And you can certainly leave out the vanilla bean, but given the opportunity, I’ll add vanilla to anything.
I love smearing lemon curd on just about everything: scones, toast, muffins…or stuffing it inside some Lemon-Vanilla Dream Bars.
Now that I know how easy it is to make my own, you’d better believe I’ll be making this often! Especially to balance out all of the “healthy eating” I’m doing eating egg-white casseroles.
Hey, I can’t waste good egg yolks.
If you love lemon as much as I do, promise me you’ll give this a try! And make sure to stop back by tomorrow for another light, lemon recipe.
- 1 cup sugar
- 1 1/2 teaspoons cornstarch
- 1/2 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 from Rachel Ray
If you’re looking for a fun way to put this lemon curd to use, check out my Lemon-Vanilla Dream Bars.
Have a great Monday!