eRecipe

Lemon Vanilla Bean Curd

View all Recipes Edit this Recipe

Lemon Vanilla Bean Curd
1 of 2 photos
Image

Lemon Vanilla Bean Curd

Added by: on Dec 27th, 2012
The secret to this standard lemon curd: a little dollop of vanilla bean paste. With the first lemons from my family's lemon tree and some careful tending by the stove, leftover egg yolks become something to brag about and make breakfast all the more worthwhile.
Rating:
0
Prep Time:
20 min
Cook Time:
0 min
Ready In:
20 min

Servings

Calculate


Original Recipe Yield: 12 servings
 

Ingredients:

  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • pinch of salt
  • 1/4 cup butter (4 tablespoons), cut into small pieces
  • 1/2 teaspoon vanilla bean paste or 1 vanilla bean
Nutrition Facts
Lemon Vanilla Bean Curd

Servings Per Recipe: 12

Amount Per Serving

Calories: 113

  • Total Fat: 6.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 102.4 mg
  • Sodium: 157 mg
  • Total Carbs: 13.7 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 12.9 g
  • Protein: 1.4 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Stir to combine yolks, sugar, juice, zest, and salt in a heat proof bowl.

2

Place bowl over a pot of simmering water and continue to stir until sugar is dissolved and the mixture thickens. This amount of time can vary depending upon the freshness of the egg, the heat of your stove, your stirring method etc. Essentially, you want it thick enough that it coats the back of a spoon, like gravy, but slightly thinner. Usually takes about 15 minutes. Remove from heat.

3

While continuously stirring, drop a piece of butter into the mixture, letting each one dissolve before adding another.

4

Sieve mixture into a clean container. Once sieved, stir in vanilla bean paste. The remaining heat of the curd will absorb the oils in the vanilla bean. Place a piece of plastic wrap onto the surface of the curd to avoid a film and then cover with container lid. Refrigerate for up to 3 weeks. Serve with biscuits, toast, scones or just a spoon.

Cooks' note:
The sweeter the lemons (i.e. Meyer lemons etc) the less sugar you'll need. Taste the lemon juice before measuring your sugar.

Video:

0 of 0 videos

Similar Recipe(s):

Lemon Vanilla Bean Muffins

Lemon Vanilla Bean Muffins

Submitted by: A Calculated Whisk
Added on: May 14th, 2013
Rating:
0
These delicious muffins are richly flavored with lemon zest and juice and the seeds of a whole vanilla bean. The crunchy streusel on top makes them irresistible!
Lemon Curd

Lemon Curd

Submitted by: Smiley Day
Added on: Jan 3rd, 2011
Rating:
5
Lemon curd is like the filling in a lemon meringue pie but without all the starch. At its best, its tangy and sour and creamy which makes it perfect when juxtaposed with richer or sweeter components such as meringue. This is the most basic of lemon curds. Many recipes call for butter. Wfhile not essential, the butter softens the fruits sharp acidity. You can also use browned butter (beurre ..
Lemon curd shortbread tartlet

Lemon curd shortbread tartlet

Submitted by: Oh Sweet Day!
Added on: Sep 30th, 2013
Rating:
5
http://ohsweetday.com/2013/09/lemon-curd-shortbread-tartlet.html
© eRecipe.com . All Rights Reserved