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
  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.
recipe from Rachel Ray
Recipe by Kitchen Meets Girl at