Silky, vibrant, lip-puckering, bright, yellow, and delicious. Resolve to spread this Bright Lemon Vanilla Curd on all the things!
Happy New Year guys!!!!
I’m all out of confetti; otherwise I’d throw you some. How was your New Year’s? Are you still hung over? I’m still hung over. 38 means you can’t recover like 21.
How are those resolutions going?
I haven’t kept a resolution since 1998. I’m a procrastinator. I’ll just put it off till December 15th and then I’ll try to, like, lose 10 pounds in two weeks. I’m just not built that way; the resolution way. I’m a better chick than I was yesterday. That should be enough. It works for me. If resolutions are your deal – Go for it, boo.
Since you’re about the resolution deal, can you resolve to eat more Lemon Vanilla Curd?
Why someone would name something this appetizing, this silky pudding smooth, curd is beyond me. Curd sounds like something you find at the bottom of a long expired milk carton – Except it is not.
This Lemon Vanilla Curd is… My gosh – How can one describe This Bright Lemon Vanilla Curd without jumping for joy? Cartwheeling across a football field? Booty dancing down the hall?
Lemon Vanilla Curd is exquisite. Bright. Bracing. The perfect use of lemon zest, tart lemon juice, and vanilla. Zest some lemons and be happily transported to the brightest recesses of your brain. Happy thoughts. All happy thoughts. The toughest part of making lemon curd is zesting lemons, and even that is a pleasurable experience (‘member happy thoughts?). Once the lemons are free of their zest and squeezed of their juice, you add some vanilla bean paste and extract. There is some cooking, about 10 minutes worth of constant stirring. Once it cools, though. Mmm… Once it cools and you dip your spoon into that dazzling sweet/tart situation, it’s all sunshine.
You will be hard-pressed to stop.
Lemon Vanilla Curd.
Spread it on everything.
You won’t regret it.
Bright Lemon Vanilla Curd
- Unsalted butter - 6 ounces (1 1/2 sticks)
- Granulated sugar - 1 cup
- Freshly squeezed lemon juice - 2/3 cup (6 oz)
- Vanilla bean paste - 2 teaspoons
- Vanilla extract - 1/2 teaspoon
- Finely grated lemon zest - 4 tablespoons (about 4-5 lemons)
- Large pinch of table salt
- Egg yolks - From 12 large eggs
Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, vanilla bean paste, extract, zest, and salt.
Whisk in the yolks until well blended.
Return pan to the stove and over medium-low heat, cook whisking constantly until the mixture is thick enough to coat the back of a wooden spoon or spatula, about 10 minutes without allowing the mixture to boil. This is important. Do not allow the mixture to come to a boil!
Alternatively, you can test for doneness (totally a word) by pouring a few drops of curd onto any surface and running a finger through it. If the curd doesn't come together, it's ready.
Strain the lemon vanilla curd into a clean bowl and cover with plastic wrap, pressing the plastic onto the surface to keep a skin from forming. Let cool to room temperature; then refrigerate until completely chilled.
The curd will keep for up to 3 weeks in the refrigerator.
Adapted from: Fine Cooking