Vanilla Bean Lemon Curd

This all started because I was trying to eat healthy.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen. You'll never go store-bought again! #recipe #lemon

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.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen. You'll never go store-bought again! #recipe #lemon

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.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen. You'll never go store-bought again! #recipe #lemon

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.

Vanilla Bean Lemon Curd
 
Ingredients
  • 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
Method
  1. In a medium sauce pan off the heat, whisk sugar, cornstarch and lemon juice until cornstarch dissolves. Whisk in yolks, zest and vanilla seeds.
  2. Add butter; and whisk over medium heat until thick, 6 minutes; strain. Press plastic wrap over surface. Chill 3 hours.
Notes
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.

lemon-dream-bars-title-1

Have a great Monday!

28 Comments

  1. Nikki

    Yum! I love how clear & crisp your pictures are, haha I can almost smell it!

    Reply
    • Ashley

      Thanks, Nikki!

      Reply
    • Ashley

      I thought of you when I made this, Aimee. I know you love lemon curd as much as I do!

      Reply
    • Ashley

      Thanks, Jessica!

      Reply
  2. Kathy @ FoodWineThyme

    I might be the only person who has never tasted Lemon Curd. I have to make this

    Reply
    • Ashley

      You do, Kathy! It tastes like the inside of a lemon meringue pie. 🙂

      Reply
    • Ashley

      Thanks, Meghan. I have been guilty many times of throwing away my yolks, since I do make a lot of egg-white omelets on the weekends. Now I have an excuse to save ’em! 😉

      Reply
    • Ashley

      Hee! Thanks, Nicole!

      Reply
    • Ashley

      Thanks, Dorothy. I liked those specks, too!

      Reply
  3. Hayley @ The Domestic Rebel

    Between pictures of those dream bars, the flecks of vanilla beans studding this gorgeous curd, or the fact that it’s homemade lemon curd, I am in a lemon coma right now. My brain is currently exploding with all of the delightful lemon possibilities. I. Want.
    Hayley @ The Domestic Rebel recently posted..Cake Batter Cookie Dough Brownie BombsMy Profile

    Reply
  4. Kathy @ FoodWineThyme

    I made this curd last weekend, mixed it with some cream cheese and spread it over an angle food cake. The end result was amazing. All of my guests loved it. I absolutely love this lemon curd. Thanks for the recipe

    Reply
  5. Amanda

    Quick question, if you refrigerate this curd does it go quite solid? Because this would be amazing in some macarons! Thanks 🙂

    Reply
    • Ashley

      Amanda – yes, you’ll want to refrigerate this, but the consistency will stay just fine. Love the idea of using it for macarons!

      Reply
    • Ashley

      Eek! Thanks, Ashton!

      Reply
  6. Eliza

    Hi! I love this recipe so so much, but i have 2 questions:

    1. How much does this recipe make (g) or (cups)
    2. How long will it keep for when refrigerated?

    Thanks

    Reply
  7. Yvette

    Could this be used as a filling in a cake? I am thinking this would be good layered in a cake!

    Reply
  8. Bonny Lee

    At the Bridal Show last Sunday, I made several kinds of cakes, for samples. One was a Lemon Cake, with a Lemon Curd Filling, and a Lemon French Buttercream Frosting. It is always a big hit with brides, as well as the other vendors, who gobble down our cake samples. I have to make more samples so we have enough for everyone. This year I took about 1000 servings.

    To make the Lemon Cake even more scrumptious, make a simple syrup, and add fresh lemon juice to it. Using a squirt bottler, squirt this slightly warmed mixture over the cake layers, quite liberally. (When I was the Pastry Chef, at the local Ramada Inn, this was one of our most popular desserts.)

    For the Lemon Buttercream – In a mixer bowl cream 2 sticks of butter (1 c.) with 1/2 c. of hi ratio shortening (like Sweetex) or Crisco shortening. When it is soft and fluffy, add 2 T. light corn syrup, and lemon extract (to taste – start with 1 t.). When that is all combined, add 2 c. 10X sugar (I use Domino 10X Confectionary Sugar, versus a generic 6X sugar). Whip the heck out of this till it is all combined, and has increased a little in volume. Lastly, add 2 egg whites, one at a time. If you are opposed to using raw egg whites, use pasteurized egg whites, from the store. (Or, warm up 2 egg whites, in a bowl over low simmering water in a saucepan, until the whites are above 140 degrees. Stir and test them constantly, so they don’t cook and solidify.) The entire texture of the frosting will change when the whites are added. Whip for about 1 minute, no longer.

    After frosting the filled cake, pipe a top and bottom border. I pipe on 12 rosettes, evenly spaced around the top edge of the cake, indicating where the cake should be sliced, for serving. I top each rosette with a long piece of candied lemon peel, tied into a knot.

    Reply
  9. Eva Emanuelson

    what a great recipe! Do you think this could be canned in a hot water bath? Thanks !!

    Reply
    • Ashley

      Hi Eva. I am definitely NOT a canning expert, so I don’t know for sure about the safety of canning this. I did find this link: http://nchfp.uga.edu/how/can_02/lemon_curd.html – a slightly different version, but it does appear canning is an option. Sorry I’m not more help!

      Reply
  10. terry

    Hi,

    I am from Australia. when you say 1 stick of butter, how much is that in weight?

    Reply

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